Authors:
FRIAS JM
OLIVEIRA JC
CUNHA LM
OLIVEIRA FA
Citation: Jm. Frias et al., APPLICATION OF D-OPTIMAL DESIGN FOR DETERMINATION OF THE INFLUENCE OFWATER-CONTENT ON THE THERMAL-DEGRADATION KINETICS OF ASCORBIC-ACID ATLOW WATER CONTENTS, Journal of food engineering, 38(1), 1998, pp. 69-85
Citation: Lm. Cunha et al., OPTIMAL EXPERIMENTAL-DESIGN FOR ESTIMATING THE KINETIC-PARAMETERS OF PROCESSES DESCRIBED BY THE WEIBULL PROBABILITY-DISTRIBUTION FUNCTION, Journal of food engineering, 37(2), 1998, pp. 175-191
Authors:
CUNHA LM
OLIVEIRA FAR
BRANDAO TRS
OLIVEIRA JC
Citation: Lm. Cunha et al., OPTIMAL EXPERIMENTAL-DESIGN FOR ESTIMATING THE KINETIC-PARAMETERS OF THE BIGELOW MODEL, Journal of food engineering, 33(1-2), 1997, pp. 111-128
Authors:
BAPTISTA PN
OLIVEIRA FAR
CUNHA LM
OLIVEIRA JC
Citation: Pn. Baptista et al., INFLUENCE OF LARGE SOLID SPHERICAL-PARTICLES ON THE RESIDENCE TIME DISTRIBUTION OF THE FLUID IN 2-PHASE TUBULAR FLOW, International journal of food science & technology, 30(5), 1995, pp. 625-637