About the issue
MARCH 2010 (published: 01.03.2010)
Home > Issue > Effective viscosity measurement of “Russian”processed cheese
Effective viscosity measurement of “Russian”processed cheese
Nikolaev L.K., Denisenko A.F., Nikolaev B.L.
The paper presents the values of effective viscosity of “Russian” processed
cheese depending on the gradient of velocity and temperature of cheese.
Read the full article
effective viscosity, velocity gradient, melted cheese
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013