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

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.
Read the full article 

Keywords: effective viscosity, velocity gradient, temperature, processed cheese, viscous-speed performance.

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013