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SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
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Effective viscosity of a processed cheese «Kostroma»
Nikolaev L.K., Nikolaev B.L.
Keywords: effective viscosity, velocity gradient, temperature, processed cheese, viscous-speed performance.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effective viscosity of a processed cheese «Kostroma»
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.
Read the full article
Read the full article
Keywords: effective viscosity, velocity gradient, temperature, processed cheese, viscous-speed performance.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License