A ZINC BASED ALUMINIUM ALLOY ANALYSIS AND AN IMPROVED ALLOY FABRICATION USING ZA25 AND ZA37. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 12, p. 3684–3688, 2022. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/13249. Acesso em: 12 aug. 2026.