Source: Drying Technology. Unidade: FZEA
Subjects: ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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SABADINI, E et al. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat pleces. Drying Technology, v. 16, n. 9/10, p. 2095-2115, 1998Tradução . . Acesso em: 01 out. 2024.APA
Sabadini, E., Carvalho Junior, B. C., Sobral, P. J. do A., & Hubinger, M. D. (1998). Mass transfer and diffusion coefficient determination in the wet and dry salting of meat pleces. Drying Technology, 16( 9/10), 2095-2115.NLM
Sabadini E, Carvalho Junior BC, Sobral PJ do A, Hubinger MD. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat pleces. Drying Technology. 1998 ; 16( 9/10): 2095-2115.[citado 2024 out. 01 ]Vancouver
Sabadini E, Carvalho Junior BC, Sobral PJ do A, Hubinger MD. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat pleces. Drying Technology. 1998 ; 16( 9/10): 2095-2115.[citado 2024 out. 01 ]
