Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation (2006)
- Authors:
- USP affiliated authors: RABI, JOSE ANTONIO - FZEA ; OLIVEIRA, ALESSANDRA LOPES DE - FZEA
- Unidade: FZEA
- Subjects: REFRIGERAÇÃO; SIMULAÇÃO; ENGENHARIA DE ALIMENTOS; ENGENHARIA (ESTUDO E ENSINO)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Abstracts
- Conference titles: Brazilian Congress of Thermal Sciences and Engineering
-
ABNT
RABI, José Antonio e CORDEIRO, Rodrigo Bueno e OLIVEIRA, Alessandra Lopes de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. 2006, Anais.. Curitiba: ABCM, 2006. . Acesso em: 06 maio 2024. -
APA
Rabi, J. A., Cordeiro, R. B., & Oliveira, A. L. de. (2006). Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. In Abstracts. Curitiba: ABCM. -
NLM
Rabi JA, Cordeiro RB, Oliveira AL de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. Abstracts. 2006 ;[citado 2024 maio 06 ] -
Vancouver
Rabi JA, Cordeiro RB, Oliveira AL de. Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation. Abstracts. 2006 ;[citado 2024 maio 06 ] - Introduzindo resfriamento com convecção natural para ingressantes ao curso de Engenharia de Alimentos: estudo de caso assistido por simulação numérica
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