Zobrazeno 1 - 7
of 7
pro vyhledávání: '"I. G. Krasheninnikova"'
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 2, Pp 10-17 (2016)
This paper studies the features of formation of sausage product structure in the process of cooking. It is shown that the viscosity of sausage meat varies in a complex manner and has three characteristic areas. The characteristic parameters that dete
Externí odkaz:
https://doaj.org/article/8c4ccdc0e915406fb4d155f9d77e3ecf
Publikováno v:
“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev.
Publikováno v:
International Polymer Science and Technology. 35:33-35
Publikováno v:
Colloid & Polymer Science. 276:1068-1077
Heterophase polymerization of styrene in the presence of di-p-tolyl-o-carbalkoxyphenylcarbinol (DTC) soluble in monomer and insoluble in water, as stabilizer, was investigated. The factors affecting polymer particle diameter, their size distribution
Autor:
I. Grzywa-Niksinska, I. G. Krasheninnikova, E. Grzywa, I.A. Gritskova, S.A. Gusev, P.V. Nuss, Ye.A. Dorokhova
Publikováno v:
Polimery. 40:346-350
Autor:
E. Grzywa, Ye.A. Dorokhova, I. Grzywa-Niksinska, I. G. Krasheninnikova, I.A. Gritskova, S.A. Gusev, P.V. Nuss
Publikováno v:
Polimery. 40:229-232
Publikováno v:
Polimery. 36:418-421