Oxidation of vegetable oils and its impact on quenching performance (2005)
Source: Jinshu Rechuli. Unidades: EESC, IQSC
Subjects: ÓLEOS VEGETAIS COMO COMBUSTÍVEIS, TRATAMENTO TÉRMICO, TÊMPERA (ENGENHARIA)
ABNT
CANALE, Lauralice de Campos Franceschini et al. Oxidation of vegetable oils and its impact on quenching performance. Jinshu Rechuli, v. 30, n. 8, p. 66-80, 2005Tradução . . Disponível em: https://doi.org/10.1504/ijmpt.2005.007943. Acesso em: 26 ago. 2024.APA
Canale, L. de C. F., Fernandes, M. R., Agustinho, S. C. M., Totten, G. E., & Farah, A. F. (2005). Oxidation of vegetable oils and its impact on quenching performance. Jinshu Rechuli, 30( 8), 66-80. doi:10.1504/ijmpt.2005.007943NLM
Canale L de CF, Fernandes MR, Agustinho SCM, Totten GE, Farah AF. Oxidation of vegetable oils and its impact on quenching performance [Internet]. Jinshu Rechuli. 2005 ; 30( 8): 66-80.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1504/ijmpt.2005.007943Vancouver
Canale L de CF, Fernandes MR, Agustinho SCM, Totten GE, Farah AF. Oxidation of vegetable oils and its impact on quenching performance [Internet]. Jinshu Rechuli. 2005 ; 30( 8): 66-80.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1504/ijmpt.2005.007943