Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour <U+0096> SHF

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour <U+0096> SHF

Diğer sürümleri göster (1)

El objetivo de este estudio es evaluar las propiedades de permeacin̤ de concretos adicionados con un residuo de una industria petroqum̕ica localizada en Colombia, llamado residuo de catalizador de craqueo catalt̕ico (o FCC, por sus siglas en inglš). Se evaluaron concretos con 10, 20 y 30 % de FCC i...

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Detaylı Bibliyografya
Diğer Yazarlar: Torres-Castellanos Nancy, Torres-Agredo Janneth, Meja̕-de-Gutierrez Ruby, Universidad Nacional de Colombia. Facultad de Ingeniera̕
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Hormign̤
Industria petroqum̕ica
Concrete
Petrochemical industry
Concretos
Propiedades de permeacin̤
Catalizador de craqueo catalt̕ico
Metacaoln̕
Adiciones puzolǹicas
Concreto adicionado
Propiedades depermeacin̤
Durabilidad
Permeation properties
Fluid catalytic cracking
Metakaolin
Pozzolanic additions
Blended concrete
Durability
Online Erişim:Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour <U+0096> SHF
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