Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/13934
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dc.contributor.authorBabanov, Igor-
dc.date.accessioned2014-04-14T09:08:05Z-
dc.date.available2014-04-14T09:08:05Z-
dc.date.issued2013-
dc.identifier.citationBabanov, I. G. Air distribution research in cells fluctuation feeding the mixture in smoked sausages processing / I. G. Babanov // The second north and east european congress on food. May 26-29, 2013. - K.: NUFT, 2013. – P. 168.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/13934-
dc.description.abstractFor the study of air distribution system we measured speed and temperature of air in smoke-steam environment of the supply and in the most characteristic points of the working zone of thermal cameras. The speed of air and smoke-steam environment movement is measured by thermoanemometr with digital data.uk_UA
dc.language.isootheruk_UA
dc.subjectheating stageuk_UA
dc.subjectair conditioninguk_UA
dc.subjectpulsationuk_UA
dc.subjectопалення етапuk_UA
dc.subjectпульсаціяuk_UA
dc.subjectкондиціонерuk_UA
dc.subjectкафедра машин і апаратів харчових та фармацевтичних виробництв-
dc.titleAir distribution research in cells fluctuation feeding the mixture in smoked sausages processinguk_UA
dc.typeThesisuk_UA
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