Sarghini, F. And ERDOĞDU, F. 2016. A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity. FOOD AND BIOPRODUCTS PROCESSING , vol.100 , 496-511.

Sarghini, F., & ERDOĞDU, F., (2016). A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity. FOOD AND BIOPRODUCTS PROCESSING , vol.100, 496-511.

Sarghini, Fabrizio, And FERRUH ERDOĞDU. "A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity," FOOD AND BIOPRODUCTS PROCESSING , vol.100, 496-511, 2016

Sarghini, Fabrizio And ERDOĞDU, FERRUH. "A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity." FOOD AND BIOPRODUCTS PROCESSING , vol.100, pp.496-511, 2016

Sarghini, F. And ERDOĞDU, F. (2016) . "A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity." FOOD AND BIOPRODUCTS PROCESSING , vol.100, pp.496-511.

@article{article, author={Fabrizio Sarghini And author={FERRUH ERDOĞDU}, title={A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity}, journal={FOOD AND BIOPRODUCTS PROCESSING}, year=2016, pages={496-511} }