Modelado y Diseño de Ingeniería de Alimentos, Campañone, L. A., Mascheroni, R. H., & Salvadori, V. O. Food freezing with simultaneous surface dehydration: Approximate prediction of freezing time. https://doi.org/10.1016/j.ijheatmasstransfer.2004.09.030
Cita Chicago Style (17a ed.)Modelado y Diseño de Ingeniería de Alimentos, Laura A. Campañone, Rodolfo H. Mascheroni, y Virginia O. Salvadori. Food Freezing with Simultaneous Surface Dehydration: Approximate Prediction of Freezing Time. https://doi.org/10.1016/j.ijheatmasstransfer.2004.09.030.
Cita MLA (9a ed.)Modelado y Diseño de Ingeniería de Alimentos, et al. Food Freezing with Simultaneous Surface Dehydration: Approximate Prediction of Freezing Time. https://doi.org/10.1016/j.ijheatmasstransfer.2004.09.030.