Source: Anais. Conference titles: Congreso Latinoamericano de Transferencia de Calor y Materia. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, OPERAÇÕES UNITÁRIAS
ABNT
TELIS ROMERO, Javier e TELIS, Vânia Regina Nicoletti e GABAS, Ana Lúcia. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. 2005, Anais.. Caracas: Universidad Simón Bolivar, 2005. . Acesso em: 10 set. 2024.APA
Telis Romero, J., Telis, V. R. N., & Gabas, A. L. (2005). Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. In Anais. Caracas: Universidad Simón Bolivar.NLM
Telis Romero J, Telis VRN, Gabas AL. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. Anais. 2005 ;[citado 2024 set. 10 ]Vancouver
Telis Romero J, Telis VRN, Gabas AL. Mass transfer and salt diffusivities in the wet salting of aquacultured shrimp in limited volumes. Anais. 2005 ;[citado 2024 set. 10 ]