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

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

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

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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