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2013 (published: 02.12.2013)
Number 4(18)
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On the change of the effective viscosity of melted cheese «Uglich»
Nikolaev L.K., Nikolaev B.L.
Keywords: he effective viscosity, processed cheese, the gradient of velocity, temperature, structure.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
On the change of the effective viscosity of melted cheese «Uglich»
The article gives the viscosity - speed characteristics of melted cheese «Uglich» at the temperatures of the product from 30,1 to 80,00Сand different values of the velocity gradients.
Read the full article
Read the full article
Keywords: he effective viscosity, processed cheese, the gradient of velocity, temperature, structure.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License