Effective viscosity measurement of “Russian”processed cheese Scientific journal NRU ITMO Series Processes and Food Production Equipment

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2072-2389

РУС ENG

About the issue

Publications

2025 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

Rules for using information in the ITMO domain zone

Personal Data Processing Policy

MARCH 2010 (published: 01.03.2010)

Number 1(9)

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

Keywords: effective viscosity, velocity gradient, melted cheese

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru