Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation
- DOI
- 10.3390/foods14030428
- Published
- 2025-01-28
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods14030428,
title = {Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation},
author = {Jhony T. Teleken and Suélen M. Amorim and Sarah S. S. Rodrigues and Thailla W. P. de Souza and João P. Ferreira and Bruno A. M. Carciofi},
year = {2025},
journal = {Foods},
doi = {10.3390/foods14030428},
url = {https://doi.org/10.3390/foods14030428}
}RIS
TY - JOUR TI - Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation AU - Jhony T. Teleken AU - Suélen M. Amorim AU - Sarah S. S. Rodrigues AU - Thailla W. P. de Souza AU - João P. Ferreira AU - Bruno A. M. Carciofi PY - 2025 JO - Foods DO - 10.3390/foods14030428 UR - https://doi.org/10.3390/foods14030428 ER -
APA
Teleken, J. T., Amorim, S. M., Rodrigues, S. S. S., Souza, T. W. P. D., Ferreira, J. P., & Carciofi, B. A. M. (2025). Heat and Mass Transfer in Shrimp Hot-Air Drying: Experimental Evaluation and Numerical Simulation. Foods. https://doi.org/10.3390/foods14030428
Source records
- crossref · retrieved 2026-09-26T01:03:13.688Z