Magnetic susceptibility and saturation magnetization of some carbonyl iron powders used in magnetorheological fluids (2003)
- Authors:
- Autor USP: ALCANTARA, MARIA REGINA - IQ
- Unidade: IQ
- Subjects: MAGNETISMO; FÍSICO-QUÍMICA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Materials Science Forum
- ISSN: 0255-5476
- Volume/Número/Paginação/Ano: v. 416-418, p. 753-758, 2003
-
ABNT
BOMBARD, Antonio Jose Faria et al. Magnetic susceptibility and saturation magnetization of some carbonyl iron powders used in magnetorheological fluids. Materials Science Forum, v. 416-418, p. 753-758, 2003Tradução . . Acesso em: 02 maio 2024. -
APA
Bombard, A. J. F., Joekes, I., Alcântara, M. R., & Knobel, M. (2003). Magnetic susceptibility and saturation magnetization of some carbonyl iron powders used in magnetorheological fluids. Materials Science Forum, 416-418, 753-758. -
NLM
Bombard AJF, Joekes I, Alcântara MR, Knobel M. Magnetic susceptibility and saturation magnetization of some carbonyl iron powders used in magnetorheological fluids. Materials Science Forum. 2003 ; 416-418 753-758.[citado 2024 maio 02 ] -
Vancouver
Bombard AJF, Joekes I, Alcântara MR, Knobel M. Magnetic susceptibility and saturation magnetization of some carbonyl iron powders used in magnetorheological fluids. Materials Science Forum. 2003 ; 416-418 753-758.[citado 2024 maio 02 ] - O efeito da quiralidade na orientação de cristais líquidos liotrópicos colestéricos
- A influência da colestericidade no comportamento reológico de sistemas líquido cristalinos a base de cloreto de decilamônio
- Estudos de reologia em cristais liquidos liotropicos
- The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose
- The effect of the cholesteric structure on the water activity of lyotropic liquid crystals
- Experimental study of MR suspensions of carbonyl iron powders with different particle sizes
- The edge fracture occurrence on lyotropic liquid crystals
- Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
- Comportamento reológico de sistemas líquido-cristalinos
- Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas