Você está em: Start > Publications > Effect of temperature and volume changes on effective diffusivities of sucrose and NaCl during osmotic dehydration of vegetable tissue > View related publications
Copyright 1996-2025 © Faculdade de Direito da Universidade do Porto
I Terms and Conditions
I Acessibility
I Index A-Z
Page created on: 2025-09-26 at 15:57:03 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book
Page created on: 2025-09-26 at 15:57:03 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book