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Calculation carbon dioxide line of phase equilibrium

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Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

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ANALYSIS OF OPTICAL RADIANCE POWER AND TEMPERATURE OF UV LED CHIPS IN THE PULSED MODE

September 2013

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Development of the mathematical model of the chopping process of meat raw materials in the top

September 2013

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Mathematical description of heat and mass transfer of seaweed by infrared heating

September 2013

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BACKWARD SRS COMPRESSION OF DIODE-PUMPED MICROCHIP LASER PULSES

September 2013

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On the change of the effective viscosity of melted cheese «Uglich»

September 2013

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Optimization of a way of receiving sacchariferous raw materials from potatoes

September 2013

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Improving the process of dynamic extrusion of production of high-protein food

September 2013

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Quantitative estimation of the surface pressure of the briquette frozen fish during pulsed high-voltage discharge

September 2013