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

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.
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Keywords: cream cheese, effective viscosity, velocity gradient

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