Mathematical model of the process of homogenization of dairy products of high fat content on the basis of the Markov chain

Autor: A. A. Khvostov, V. K. Bitjukov, M. A. Hvostova, K. V. Polishhuk

Publikováno v: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 4, Pp 61-66 (2017)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e544a5f02ee38b296abfd57a7f5b08a2
https://doi.org/10.20914/2310-1202-2016-4-61-66