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Mark D. Normand
Demonstrations 101 - 120 of 142
Model for the Formulation of Multilayered Emulsions
Expanded Fermi Solutions in Pathogens' Dose-Response Curves
Characteristic Times in Accumulation and Decay
Expanded Fermi Solution for Estimating a Complaint's Probability
Dynamic Water Absorption by Foods
Equivalent Length of a Pipe with Fittings and Valves
Microbial Population Growth, Mortality, and Transitions between Them
Flow Curves of a Herschel-Bulkley Fluid
Survival Curves of Bacilli Spores with an Activation Shoulder
Frictional Pressure Drop in a Pipe
Through Any Three Points
Mechanical Sensitivity of Soft Testing Machines
Five Definitions of Strain for Large Deformations
Refrigeration Cycle Coefficient of Performance
Heat Balance in Freezing and Thawing Food
Principal Stresses in Compacted Cohesive Powders
Estimating the Thermal Properties of Foods from Their Moisture Contents
Force to Overcome Vacuum Pull
Relaxation of a Maxwell Element
Failure Probabilities from Quality Control Charts
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