![Vestnik MAH № 4, 2011](/images/mag-vest.jpg)
Impact mechanical rocessing on to rheological behavio culinary grease «Byelorussian»
![Vestnik MAH № 4, 2011](/images/mag-vest.jpg)
Annotation
Happen result experimental investigation rheological behavior culinary greas «Byelorussian» In progress exploratory development velocity gradient change from one's friend 0,167 friend 437 с–1. W make an experiment during cooking oil temperature: 10,1; 20,1; 30,0; 35,0 and 40,0 оС. During indicated operation factors literal meaning/sense empirical knowledge effective viscosity product.
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