Nikolaev B.L.

Work place:

E-mail: lev.nikolaew.@yandex.ru

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Исследование вязкостных свойств сметаны с содержанием жира 15 процентов до и после перемешивания её в емкостях

Nikolaev B.L., Denisenko A.F., Nikolaev L.K. Конструктивные особенности емкостного оборудования при производстве вязких и маловязких пищевых продуктов

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Studying shear stresses in the “Cheese with onion” processed cheese

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Effective viscosity measurement of “Russian”processed cheese

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Viscosity - speed characteristics of fused cheese "Soviet"

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. The dependence of the viscosity characteristics of processed cheese "Friendship" on the gradient of the velocity and temperature of the product

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. The intensification of the cooling process margarine emulsions

Nikolaev B.L., Nikolaev L.K., Denisenko A.F., Krupoderov А.U., Кузнецов А.В. The influence of the temperature of the product, velocity gradient and tangential stresses on the rheology characteristics of mayonnaise, mayonnaise «Kolibri»

Nikolaev L.K., Nikolaev B.L. Change the viscosity - speed characteristics of melted cheese «Yantar» by-product temperature and strain rate

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Device description and calculation of iasloobrazovatelej-type votatorov INC

Nikolaev B.L., Кузнецов А.В., Krupoderov А.U., Nikolaev L.K. Physical model of a flow-on of the device to the surface heat transfer, methodology and processing of results of researches on studying the processes of energy consumed on the mixing of the product

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Research of flow characteristics of margarine «Special»

Nikolaev L.K., Nikolaev B.L., Denisenko A.F., Movjanyk E.V. Kinetics of rheological behavior of margarine « Milky »

Nikolaev B.L., Aret V.A., Nikolaev L.K. Theoretical determination of distribution normality’s of blade pressure of melting blades in volume tanks

Denisenko A.F., Nikolaev B.L., Krupoderov А.U., Movjanyk E.V. , Nikolaev L.K. Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»

Nikolaev B.L., Nikolaev L.K. Features viscosity properties of culinary fat «Prima» depending on temperature of a product

Nikolaev B.L., Nikolaev L.K. Variation flow characteristics properties of a processed cheese "Roquefort cheese" from temperature and kinematic parameters

Nikolaev L.K., Nikolaev B.L. Effective viscosity of a processed cheese «Kostroma»

Nikolaev L.K., Denisenko A.F., Nikolaev B.L. Temperature depending effective viscosity margarine « Epoch» from velocity gradient

Nikolaev B.L., Nikolaev L.K. Investigation viscosity behaviou blend cream « Ice-cream strawberry ».

Nikolaev B.L., Denisenko A.F., Nikolaev L.K. Adjectives vscosity description processed cheese «Fruit»

Nikolaev B.L., Nikolaev L.K. Research capacity in the processing of viscous food products and other environments with pseudo-plastic properties of capacitive equipment cleaning mixing devices

Nikolaev L.K., Nikolaev B.L. Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients

Nikolaev B.L., Nikolaev L.K. Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»

Nikolaev L.K., Nikolaev B.L. On the change of the effective viscosity of melted cheese «Uglich»

Nikolaev L.K., Nikolaev B.L. Experimental study of rheological characteristics of melted cheese «Milk»

Nikolaev B.L., Krupoderov А.U., Кузнецов А.В., Nikolaev L.K., Denisenko A.F., Dudinа A. A. Experimental installation for research of thermal processes in flow-line phones with purifying devices