Aquecimento em forno de microondas / desenvolvimento de alguns conceitos fundamentais

Autor: Myrian Cristina de Freitas Lorenzetti, Marcelo B. Graziani, Ana Claudia Rueda Nery Barboza, Camila V. M. S. Cruz, Edvaldo Sabadini

Publikováno v: Química Nova, Volume: 24, Issue: 6, Pages: 901-904, Published: DEC 2001
Química Nova v.24 n.6 2001
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

The microwave oven became a common domestic equipment, due mainly to the short time spent to heat foods. One of the most interesting characteristics of the microwave oven is the selective heating. Different from the conventional oven, where the heati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c89528806b12b07ac13c7b81c858e2e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000600030&lng=en&tlng=en