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Application of the GCA-EoS model to the supercritical processing of fatty oil derivatives
Academic Article
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Identity
Additional Document Info
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Overview
authors
Maria Olga de Amorim e Sá Ferreira
Ferreira, O
Macedo, EA
Brignole, EA
publication date
January 1, 2005
published in
Journal of Food Engineering
Journal
Identity
Digital Object Identifier (DOI)
https://doi.org/10.1016/j.jfoodeng.2004.10.012
Additional Document Info
start page
579
end page
587
volume
70
issue
4
