Improvement of the transesterification parameters using oil blends: Crude fish oil & frying oil,Melhora dos parâmetros de transesterificação usando misturas: Óleo de peixe cru e óleos residuais

Autor:	Hugo Chirinos, Barra, J. A., Cruz, D. D., Huallpamayta, G. M.
Zdroj:	Scopus-Elsevier
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::31e2ea45b005856741a2316f14b1bca7 http://www.scopus.com/inward/record.url?eid=2-s2.0-85051091646&partnerID=MN8TOARS Zobrazit plný text záznamu