Viscosity - speed characteristics of fused cheese "Soviet" Scientific journal NRU ITMO Series Processes and Food Production Equipment

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

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

Partners

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Viscosity - speed characteristics of fused cheese "Soviet"

UDC 637

Viscosity - speed characteristics of fused cheese "Soviet"

Nikolaev L.K., Denisenko A.F., Nikolaev B.L.
The influence of the temperature of the product and the velocity gradient Rising to the effective viscosity of melted cheese.
Read the full article

Keywords: cream cheese, effective viscosity, velocity gradient

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

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132