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Zbadano wpływ wielkości średnicy dyszy oraz wartości ciśnienia na parametry nastrzyku, przeprowadzonego z wykorzystaniem nowatorskiej, bezigłowej i bezdotykowej metody. Surowiec - karkówka wieprzowa o grubości 50 mm, został poddany nastrzykowi 10% roztworem solanki peklującej w temperaturze 4°C. Solanka składała się jedynie z chlorku sodu oraz azotanu (III) sodu. War-tości ciśnienia zasilania stosowanego...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.