Výsledky vyhledávání - "D. A. LONGHI"

Akademický článek

Study of the compressive and tensile strenghts of self-compacting concrete with sugarcane bagasse ash

Autor: R. G. D. MOLIN FILHO, D. A. LONGHI, R. C. T. de SOUZA, R. D. VANDERLEI, P. R. PARAÍSO, L. M. de M. JORGE

Publikováno v: Revista IBRACON de Estruturas e Materiais, Vol 12, Iss 4, Pp 874-883 (2019)

Abstract In this work, the axial compressive strength at 3, 7 and 28 days of age and the tensile strength at 28 days of age of specimens of two self-compacting concrete (SCC) compositions were evaluated. The difference between them was the presence o

Externí odkaz: https://doaj.org/article/9a8ab66532034ba89a5259663bdca6f6

Zobrazit plný text záznamu

Estudo das resistências à compressão e à tração de concreto autoadensável com cinza do bagaço da cana-de-açúcar

Autor: R. G. D. MOLIN FILHO, D. A. LONGHI, R. C. T. de SOUZA, R. D. VANDERLEI, P. R. PARAÍSO, L. M. de M. JORGE

Publikováno v: Revista IBRACON de Estruturas e Materiais, Volume: 12, Issue: 4, Pages: 874-883, Published: 19 SEP 2019
Revista IBRACON de Estruturas e Materiais v.12 n.4 2019
Revista IBRACON de Estruturas e Materiais
Instituto Brasileiro do Concreto (IBRACON)
instacron:IBRACON
Revista IBRACON de Estruturas e Materiais, Vol 12, Iss 4, Pp 874-883 (2019)

In this work, the axial compressive strength at 3, 7 and 28 days of age and the tensile strength at 28 days of age of specimens of two self-compacting concrete (SCC) compositions were evaluated. The difference between them was the presence of the sug

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ead82b5b325978448172ee31026461
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1983-41952019000400874&lng=en&tlng=en

Zobrazit plný text záznamu

MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES

Autor: D. A. Longhi, B. A. M. Carciofi, G. M. F. Aragão, F. Dalcanton, F. R. S. Machado, J. B. Laurindo

Publikováno v: Anais do XX Congresso Brasileiro de Engenharia Química.

Lactic acid bacteria are the main microorganisms group responsible for the spoilage of refrigerated vacuum-packaged meat products, such as ham, sausage, chicken breast, among others. The main of this study was to model the growth of Lactobacillus vir

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::711445ec7128311d092977f7348c5022
https://doi.org/10.5151/chemeng-cobeq2014-1407-19439-141560

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání