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da Silva WP, Souto LMd, Ferreira JPdL, Gomes JP, Lima AGBd, Queiroz AJdM, Figueirêdo RMFd, Santos DdC, Santana MdFSd, Santos FSd, et al. Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection. Foods. 2023; 12(10):2084. https://doi.org/10.3390/foods12102084

da Silva, Wilton Pereira, Leidjane Matos de Souto, João Paulo de Lima Ferreira, Josivanda Palmeira Gomes, Antonio Gilson Barbosa de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Dyego da Costa Santos, Maristela de Fátima Simplicio de Santana, Francislaine Suelia dos Santos, and et al. 2023. "Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection" Foods 12, no. 10: 2084. https://doi.org/10.3390/foods12102084

da Silva, W. P., Souto, L. M. d., Ferreira, J. P. d. L., Gomes, J. P., Lima, A. G. B. d., Queiroz, A. J. d. M., Figueirêdo, R. M. F. d., Santos, D. d. C., Santana, M. d. F. S. d., Santos, F. S. d., Amadeu, L. T. S., Galdino, P. O., Costa, C. C., Júnior, A. F. d. S., & Franco, C. M. R. (2023). Use of Inverse Method to Determine Thermophysical Properties of Minimally Processed Carrots during Chilling under Natural Convection. Foods, 12(10), 2084. https://doi.org/10.3390/foods12102084