Source: International Journal of Food Properties. Unidades: FZEA, EESC
Subjects: FENÔMENOS DE TRANSPORTE, PROCESSAMENTO DE ALIMENTOS, OPERAÇÕES UNITÁRIAS
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GABAS, Ana Lúcia et al. Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying. International Journal of Food Properties, v. 8, p. 233-242, 2005Tradução . . Acesso em: 05 set. 2024.APA
Gabas, A. L., Marra Júnior, W. D., Telis Romero, J., & Telis, V. R. N. (2005). Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying. International Journal of Food Properties, 8, 233-242.NLM
Gabas AL, Marra Júnior WD, Telis Romero J, Telis VRN. Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying. International Journal of Food Properties. 2005 ; 8 233-242.[citado 2024 set. 05 ]Vancouver
Gabas AL, Marra Júnior WD, Telis Romero J, Telis VRN. Changes of density, thermal conductivity, thermal diffusivity, and specific heat of plums during drying. International Journal of Food Properties. 2005 ; 8 233-242.[citado 2024 set. 05 ]
