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Filtros : "Noruega" "1996" Removido: "GRAVIDEZ" Limpar

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  • Artigo de periodico

    Deep trench etching in silicon with fluorine containing plasmas (1996)

    Mansano, Ronaldo Domingues ; Verdonck, Patrick Bernard; Maciel, H. S.

    Source: Applied Surface Science. Unidade: EP

    Assunto: CIRCUITOS INTEGRADOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MANSANO, Ronaldo Domingues e VERDONCK, Patrick Bernard e MACIEL, H. S. Deep trench etching in silicon with fluorine containing plasmas. Applied Surface Science, v. 100-1, p. 583-6, 1996Tradução . . Disponível em: https://doi.org/10.1016/0169-4332(96)00343-1. Acesso em: 31 out. 2024.

    • APA

      Mansano, R. D., Verdonck, P. B., & Maciel, H. S. (1996). Deep trench etching in silicon with fluorine containing plasmas. Applied Surface Science, 100-1, 583-6. doi:10.1016/0169-4332(96)00343-1

    • NLM

      Mansano RD, Verdonck PB, Maciel HS. Deep trench etching in silicon with fluorine containing plasmas [Internet]. Applied Surface Science. 1996 ;100-1 583-6.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/0169-4332(96)00343-1

    • Vancouver

      Mansano RD, Verdonck PB, Maciel HS. Deep trench etching in silicon with fluorine containing plasmas [Internet]. Applied Surface Science. 1996 ;100-1 583-6.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/0169-4332(96)00343-1

  • Trabalho de evento-resumo

    Modelling for controlling poultry sliced sausage lipid oxidation and descoloration by response surface methodology (1996)

    Barreto, A C S; Ida, E I; Olivo, R; Shimokomaki, Massami; Silva, R. S.

    Source: Proceedings. Conference titles: International Congress of Meat Science and Technology. Unidade: FCF

    Subjects: ALIMENTOS DE ORIGEM ANIMAL, BIOQUÍMICA DE ALIMENTOS

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARRETO, A C S et al. Modelling for controlling poultry sliced sausage lipid oxidation and descoloration by response surface methodology. 1996, Anais.. Lillehammer: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 1996. . Acesso em: 31 out. 2024.

    • APA

      Barreto, A. C. S., Ida, E. I., Olivo, R., Shimokomaki, M., & Silva, R. S. (1996). Modelling for controlling poultry sliced sausage lipid oxidation and descoloration by response surface methodology. In Proceedings. Lillehammer: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.

    • NLM

      Barreto ACS, Ida EI, Olivo R, Shimokomaki M, Silva RS. Modelling for controlling poultry sliced sausage lipid oxidation and descoloration by response surface methodology. Proceedings. 1996 ;[citado 2024 out. 31 ]

    • Vancouver

      Barreto ACS, Ida EI, Olivo R, Shimokomaki M, Silva RS. Modelling for controlling poultry sliced sausage lipid oxidation and descoloration by response surface methodology. Proceedings. 1996 ;[citado 2024 out. 31 ]
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