机译:温度对椰子水的热物理性质的影响
Department of Rural and Animal Technology Engineering Process Laboratory Universidade Estadual do Sudoeste da Bahia Praca Primavera, 40, 45700-000, Itapetinga, Bahia, Brazil;
Department of Food Technology Universidade Federal de Vicosa Av. P. H. Rolfs, s, Campus Universitario Vicosa, Minas Gerais, Brazil;
Department of Rural and Animal Technology Engineering Process Laboratory Universidade Estadual do Sudoeste da Bahia Praca Primavera, 40, 45700-000, Itapetinga, Bahia, Brazil;
Department of Rural and Animal Technology Engineering Process Laboratory Universidade Estadual do Sudoeste da Bahia Praca Primavera, 40, 45700-000, Itapetinga, Bahia, Brazil;
Department of Rural and Animal Technology Engineering Process Laboratory Universidade Estadual do Sudoeste da Bahia Praca Primavera, 40, 45700-000, Itapetinga, Bahia, Brazil;
Department of Rural and Animal Technology Engineering Process Laboratory Universidade Estadual do Sudoeste da Bahia Praca Primavera, 40, 45700-000, Itapetinga, Bahia, Brazil;
机译:高孔隙率模型食品在高于和低于冷冻温度时的运输性能。第1部分:热物理性质和水活度
机译:椰子水和蒸馏水在不同温度下在20 Hz至2 MHz频率范围内的介电性能
机译:不同温度下二乙基铵(醋酸水)混合物的热物理性质
机译:流体的热物理性质温度标度和估算
机译:液态金属合金和氧化g掺杂的二氧化铀样品在高温下的热物理性质测量。
机译:冷藏过程中高压处理和高温短时间椰子水的质量属性比较
机译:低浓度和温度下水乙二醇(WEG)基乙二醇(WEG)混合物的纳米流体的热理性质