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2013 (published: 02.12.2013)
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UDC 637./ 3
Experimental study of rheological characteristics of melted cheese «Milk»
Nikolaev L.K., Nikolaev B.L.
The EV article presents the viscosity - speed characteristics of melted cheese «Milk» at the temperatures of the product from 20,0 to 80,20Сand different values of the velocity gradients.
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research experimental, melted cheese, rheological properties, the gradient of velocity, temperature.
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