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Popov V.P., Malyshkina V.A. METHODIC OF GRAPH-ANALYTIC CALCULATION OF RHEOLOGICAL CHARACTERISTICS OF FOOD SUBSTANCESThe methodic of rheological characteristics calculation of food substances and equipment for its realization is suggested on the base of experimental research. This methodic can be used for calculation of the processes which can be necessary to produce at creation of new machine constructions and reconstruction of existing one, and also for choice of more rational moods of equipment work and optimal technological schemes of production.
About this article
Authors: Popov V.P., Malyshkina V.A.
Year: 2007
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Editor-in-chief |
Sergey Aleksandrovich
MIROSHNIKOV |
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