Effective viscosity of a processed cheese «Kostroma» Scientific journal NRU ITMO Series Processes and Food Production Equipment

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SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Effective viscosity of a processed cheese «Kostroma»

UDC 637./3

Effective viscosity of a processed cheese «Kostroma»

Nikolaev L.K., Nikolaev B.L.
In article reflected change to effective viscosity processed cheese «Kostroma» in dependence from velocity gradient and temperature product in temperature range from 20 to 80 0С.
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Keywords: effective viscosity, velocity gradient, temperature, processed cheese, viscous-speed performance.

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