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4by Assmann, Benno WaldemarSubjects: “...Gas - Escoamento...”
Published 1993
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6by Gonçalves, Camila da Silva“... of conservation of mass and heat transfer equations with phase change, additional equations are used...”
Published 2015
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7by Raymundo, Lucas Manique“... mass yield of 26% at 600 °C and 6.5 cm of bed, show that the bio-oil has as its major components...”
Published 2016
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8by Raymundo, Lucas Manique“... mass yield of 26% at 600 °C and 6.5 cm of bed, show that the bio-oil has as its major components...”
Published 2016
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9by Raymundo, Lucas Manique“... mass yield of 26% at 600 °C and 6.5 cm of bed, show that the bio-oil has as its major components...”
Published 2016
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10by Hafemann, Thomas Eduardt“...). This work addresses the use of two-phase flow and heat transfer models to simulate a typical pre-salt oil...”
Published 2015
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11by Martínez Arias, Edgar Leonardo“... to the well-defined high specific interfacial area available for heat and mass transfer, which increases...”
Published 2010
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12by Olivares Gomez, Edgardo“... is an inovative process to convert organic materials under moderate temperature, high mass and heat transfer...”
Published 2002
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13by Rafael Audino Zambelli“..., attributing to non-formation of outer film to the dough and does not impair the heat and mass transfer during...”
Published 2015
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14by Zambelli, Rafael Audino“..., attributing to non-formation of outer film to the dough and does not impair the heat and mass transfer during...”
Published 2016
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15by Diedoviec, Eduardo“... dos furanos. === Liquid, solid and gas mass yields of intermediate pyrolyses of sugar cane bagasse...”
Published 2017
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16by Diedoviec, Eduardo“... dos furanos. === Liquid, solid and gas mass yields of intermediate pyrolyses of sugar cane bagasse...”
Published 2017
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17by Diedoviec, Eduardo“... dos furanos. === Liquid, solid and gas mass yields of intermediate pyrolyses of sugar cane bagasse...”
Published 2017
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18by PORTO, Yuri Duarte“... was tested in different combinations of exposure time, ozone concentration and canjiquinha mass, being...”
Published 2018
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