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Demonstrations 41 - 60 of 64
World Bank Data Series Overview
Volume and Mass of a Spoonful of Powder
Idealized Conventional and Pressure-Assisted Thermal Preservation Processes
Pathogen Dose-Response Curves with the Beta Poisson and Lognormal Models
Lubricated and Frictional Squeezing Flow
Operation of an Ideal Belt Conveyor
Model for the Formulation of Multilayered Emulsions
Expanded Fermi Solutions in Pathogens' Dose-Response Curves
Characteristic Times in Accumulation and Decay
Dynamic Water Absorption by Foods
Microbial Population Growth, Mortality, and Transitions between Them
Flow Curves of a Herschel-Bulkley Fluid
Survival Curves of Bacilli Spores with an Activation Shoulder
Mechanical Sensitivity of Soft Testing Machines
Heat Balance in Freezing and Thawing Food
Estimating the Thermal Properties of Foods from Their Moisture Contents
Failure Probabilities from Quality Control Charts
Mass Balance of Binary Mixtures
Equilibrium Water Activity of Binary Dry Mixtures
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