专题讨论汇编第九号

Main
专题讨论汇编第九号

专题讨论汇编第九号

食品工业发展研究所编

0 / 0

यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

साल:

1975

प्रकाशन:

食品工业发展研究所

भाषा:

chinese

पृष्ठ:

257

ISBN:

11133086

फ़ाइल:

PDF, 10.10 MB

IPFS:

,

chinese, 1975

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

W.L.WILKINSON — NON-NEWTONIAN FLUIDS

Sandaram Gunasekaran, M. Mehmet Ak — Cheese Rheology and Texture

Gebhard Schramm — A Practical Approach to Rheology and Rheometry

Gebhard Schramm — A Practical Approach to Rheology and Rheometry

— viscosity and its measurement_p67

— viscosity and its measurement_p67

Baker, Charles A. N — Flow Properties of Non-Newtonian Fluids

Gebhard Schramm — A Practical Approach to Rheology and Rheometry

Malcolm C Bourne — Food texture and viscosity: concept and measurement

Malcolm Bourne, George F. Stewart, Bernard S. Schweigert and John Hawthorn (Eds.) — Food Texture and Viscosity. Concept and Measurement

Malcolm C. Bourne (Auth.) — Food Texture and Viscosity

Frederick Eirich (Eds.) — Rheology. Theory and Applications

M. A. ''''Andy'''''' Rao — Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

H.A. Barnes, J.F. Hutton and K. Walters (Eds.) — An Introduction to Rheology

British Standards Institute Staff — Characterization of Sludges. Physical Consistency. Thixotropic Behaviour and Piling Behaviour

The British Standards Institution — BS ISO 19613:2018

Gupta R.K. — Polymer.and.Composite.Rheology. 2nd Ed.

M. A. "Andy" Rao, Gustavo V. Barbosa-Cánovas — Rheology of Fluids and Semisolid Foods

Howard Anthony Barnes — Handbook of elementary rheology

Steffe J.F. — Rheological Methods in Food Process Engineering

B R Gupta — Rheology Applied in Polymer Processing

Sandaram Gunasekaran, M. Mehmet Ak — Cheese rheology and texture

Malkin, A.Y. — Rheology Fundamentals

Malkin, Alexander Ya.; Isayev, Avraam I. — Rheology - Concepts, Methods, and Applications

R.P. Borwankar and C.F. Shoemaker (Eds.) — Rheology of Foods

Jeffrey M. Lemm, A. Malkin — Rheology Fundamentals

Alexander Malkin and Avraam I. Isayev (Auth.) — Rheology Concepts, Methods, and Applications

Rudiger Brummer — Rheology Essentials of Cosmetics and Food Emulsions

Thomas G. Mezger — The Rheology Handbook: 4th Edition

Thomas Mezger — The Rheology Handbook: For users of rotational and oscillatory rheometers

Mezger, Thomas G. — The Rheology Handbook

— More solutions to sticky problems: a guide to getting more from your Brookfield viscometer

J. De Vicente — Rheology

सबसे उपयोगी शब्द