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Analytical decision of the equations heat-conducting for abrasive processing food cheese

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STUDY OF SURFACE MICRO-RELIEF CHANGE UNDER SLIDING FRICTION

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Control of the hoisting-transport device, is optimal in speed

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Research of fermentation goat's milk by different starter

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Restoring thermodynamic workability of a heat exchanger in the high-pressure cycle by varying technical losses from irreversibility

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Calculating the moisture diffusion coefficient during vacuum sublimation drying of condensed koumiss and shubat enriched with vegetable additives

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Heat- and mass transfer between cells and culture medium for aerobic cultivation baker's yeast

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Peculiarities of chemical composition and characteristics of fresh-ness of salmon fish species of Norwegian and Karelian aquaculture

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Features viscosity properties of culinary fat «Prima» depending on temperature of a product

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Effect of curvature on the tube movement of non-Newtonian fluid

September 2012