Please use this identifier to cite or link to this item: http://repositorio.lnec.pt:8080/jspui/handle/123456789/1004162
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMimoso, J.pt_BR
dc.contributor.authorMorais Pereira, S.pt_BR
dc.contributor.authorEsteves, L.pt_BR
dc.date.accessioned2012-12-12T18:01:55Zpt_BR
dc.date.accessioned2014-10-20T15:57:38Zpt_BR
dc.date.accessioned2017-04-12T13:32:14Z-
dc.date.available2012-12-12T18:01:55Zpt_BR
dc.date.available2014-10-20T15:57:38Zpt_BR
dc.date.available2017-04-12T13:32:14Z-
dc.date.issued2012-10-10pt_BR
dc.identifier.citationActas do Congresso AZULEJAR 2012 em suporte informáticopt_BR
dc.identifier.urihttps://repositorio.lnec.pt/jspui/handle/123456789/1004162-
dc.description.abstractWe point the capital importance of the local adherence between the glaze and the biscuit in Portuguese tiles (azulejos), present a system developed at LNEC to measure it in the laboratory, discuss some of its possible uses and systematize the test outcomes. We finally demonstrate the system through results obtained.pt_BR
dc.description.sponsorshipPlano de Investigação Programada do LNEC (PIP 2009-2012)pt_BR
dc.language.isoengpt_BR
dc.publisherUniversidade de Aveiropt_BR
dc.rightsopenAccesspt_BR
dc.subjectAzulejospt_BR
dc.subjectGlaze adherencept_BR
dc.subjectPulloff testpt_BR
dc.titleA matter of strength – measuring the glaze-biscuit adherence in portuguese tilespt_BR
dc.typeconferenceObjectpt_BR
dc.identifier.localedicaoAveiropt_BR
dc.description.figures7pt_BR
dc.description.tables0pt_BR
dc.description.pages7pt_BR
dc.identifier.seminarioCongresso AZULEJAR 2012pt_BR
dc.identifier.localAveiro, Portugalpt_BR
dc.identifier.localizacaoActas em suporte informáticopt_BR
dc.description.sectorDM/NPCpt_BR
dc.description.year2012pt_BR
dc.description.data10-12 Outubropt_BR
Appears in Collections:DM/NMC - Comunicações a congressos e artigos de revista

Files in This Item:
File Description SizeFormat 
Pulloff_Azulejar_DSpace.pdf138.35 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.