The sodium diffusion during the debittering of green table olives. Elliptical coordinates model
Many models had been develops in order to study the diffusion process in fruits. All they were consistent, but they none fits exactly to the shape of the geometry of the fruit. We had developed a new model into elliptical coordinates in order to can study the diffusion process in ovoid fruits. Its r...
| Autores principales: | , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Timeland Publication
2019
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| Materias: | |
| Acceso en línea: | https://www.ijair.org/administrator/components/com_jresearch/files/publications/IJAIR_469_Final.pdf http://hdl.handle.net/20.500.12123/4377 |
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