找回密碼
 To register

QQ登錄

只需一步,快速開始

掃一掃,訪問微社區(qū)

打印 上一主題 下一主題

Titlebook: Laser Refractography; B.S. Rinkevichyus,O.A. Evtikhieva,I.L. Raskovskaya Book 2010 Springer Science+Business Media, LLC 2010 Computer proc

[復(fù)制鏈接]
樓主: Deleterious
21#
發(fā)表于 2025-3-25 06:18:39 | 只看該作者
22#
發(fā)表于 2025-3-25 08:34:14 | 只看該作者
local yielding in the presence of high peak stresses to give a more favorable stress state, thereby eliminating the danger of failure that would occur in more brittle materials that lack this property. Material specifications for pressure vessel materials recognize this factor and require minimum du
23#
發(fā)表于 2025-3-25 15:12:37 | 只看該作者
24#
發(fā)表于 2025-3-25 19:28:32 | 只看該作者
Book 2010agnostics of optically inhomogeneous media and flows, based on the idea of using spatially structured probe laser radiation in combination with its digital recording and c- puter techniques for the differential processing of refraction patterns. Considered are the physical fundamentals of this techn
25#
發(fā)表于 2025-3-25 21:10:19 | 只看該作者
using examples drawn from practical applications and experimThis monograph is devoted to the description of the physical fundamentals of laser refractography—a novel informational-measuring technique for the diagnostics of optically inhomogeneous media and flows, based on the idea of using spatially
26#
發(fā)表于 2025-3-26 03:24:10 | 只看該作者
27#
發(fā)表于 2025-3-26 07:36:56 | 只看該作者
28#
發(fā)表于 2025-3-26 11:19:00 | 只看該作者
29#
發(fā)表于 2025-3-26 16:07:37 | 只看該作者
B. S. Rinkevichyus,O. A. Evtikhieva,I. L. Raskovskayae, fresh-tasting foods, where application of pressure assure.High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. .High Pressure Processing: Technology Principles and Applicati
30#
發(fā)表于 2025-3-26 18:45:35 | 只看該作者
B. S. Rinkevichyus,O. A. Evtikhieva,I. L. Raskovskayathe main lethal agent for pathogen reduction without compromising nutritional and organoleptic properties of the food. The rapid temperature increase during compression, and subsequent cooling upon decompression, is a unique benefit of high-pressure-based technologies to reduce product thermal expos
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務(wù)流程 影響因子官網(wǎng) 吾愛論文網(wǎng) 大講堂 北京大學 Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點評 投稿經(jīng)驗總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學 Yale Uni. Stanford Uni.
QQ|Archiver|手機版|小黑屋| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-7 04:11
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復(fù) 返回頂部 返回列表
吴忠市| 绍兴市| 翁牛特旗| 枝江市| 崇州市| 信阳市| 莒南县| 武平县| 西吉县| 望奎县| 金沙县| 肃宁县| 鹤峰县| 元氏县| 青冈县| 吴堡县| 嵊州市| 抚远县| 郴州市| 阳山县| 沅江市| 巩义市| 乐业县| 孟村| 治多县| 行唐县| 繁峙县| 嘉荫县| 沂南县| 集安市| 睢宁县| 鹿邑县| 南漳县| 子洲县| 易门县| 綦江县| 钟山县| 灌云县| 建德市| 呼和浩特市| 来凤县|