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Akademický článek
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Publikováno v:
Physical Sciences and Technology, Vol 1, Iss 2 (2015)
The paper presents the results of an experimental investigation of the dynamics of freezing meat products samples at different modes of low-temperature treatment. The measurements were performed using a system of thermocouples which is inserted into
Externí odkaz:
https://doaj.org/article/7233c28301c3465aa9edcbf52cd66455
Publikováno v:
Journal of Low Temperature Physics. 187:172-181
The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which p
Autor:
V. I. Arkharov, Sh. Kh. Yar-Mukhamedov
Publikováno v:
Soviet Materials Science. 8:284-287
Publikováno v:
Soviet Materials Science. 14:151-154
Publikováno v:
Soviet Materials Science. 12:451-454
Publikováno v:
Soviet Materials Science. 12:38-42
Publikováno v:
Soviet Materials Science. 7:689-692
Autor:
V. I. Arkharov
Publikováno v:
Soviet Materials Science. 12:234-244
Summarizing all that has been said above, one may conclude that investigations of intercrystalline internal adsorption highlight the important part it plays in determining material properties, reveal the influence of new previously ignored factors, m
Publikováno v:
Soviet Materials Science. 8:515-520