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2013 (published: 02.12.2013)
Number 4(18)
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Experimental study of rheological characteristics of melted cheese «Milk»
Nikolaev L.K., Nikolaev B.L.
Keywords: research experimental, melted cheese, rheological properties, the gradient of velocity, temperature.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Experimental study of rheological characteristics of melted cheese «Milk»
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.
Read the full article
Read the full article
Keywords: research experimental, melted cheese, rheological properties, the gradient of velocity, temperature.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License