Rheological characteristics of cooking fat «Salo rastitelnoye»
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Articles in current issue
- The 22nd International Congress of Refrigeration
- Ttiermodynamic properties of solutions R600a/compressor oil «XMI Azmol»
- The second virial coefficient of the refrigerant R125
- The essence of the Rank effect
- Modelling of microclimate in a driver's cab
- Investigation of therm odynamic cycles of low temperature separation of natural gas, containing paraffins
- Congratulation with jubilee! The 75th anniversary of Yury Porfiryevich Solntsev
- Airturbo-refrigerating unit for quick freezing of plant produce in fluidized bed
- Calculation of glazing time of frozen foods
- Effect of low temperature on dynamics of numbers and exhibition of biocontrolling effect by bacteria of genera Pseudomonas and Bacillus
- Efficiency of rotation chilling of compotes in SKO 1-82-500 packing in atmospheric airflow
- Fruit and vegetable beverages for functional applications
- Rheological characteristics of cooking fat «Salo rastitelnoye»