Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

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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