Fabrication de l'huile de rinçage AU à partir du pétrole du gisement des Neftianye KamniKULIEV, R. SH; AGAEVA, R. A; KULIEV, F. A et al.Neftepererabotka i Neftehimija (Moskva). 1985, Num 3, pp 19-20, issn 0028-1190Article

Study of the freezing point of cow's milk free from extraneous water = Etude du point de congélation du lait de vache et non additionné d'eauVAN DER VELDEN, H; BROUWER, T; HARTOG, B. J et al.Netherlands milk and dairy journal. 1984, Vol 38, Num 2, pp 91-106Article

Effects on freezing point of carbohydrates commonly used in frozen desserts = Variations du point de congélation des glucides couramment utilisés dans les desserts glacésSMITH, K. E; BRADLEY, R. J. JR.Journal of dairy science. 1983, Vol 66, Num 12, pp 2464-2467, issn 0022-0302Article

Issledovanie maslyanykh fraktsij nefti mastorozhdeniya neftyanye kamni stsel yu polucheniya nizkozastyvayushchego maslaKULIEV, R. SH; ABBASOVA, T. M; SHIRINOV, F. R et al.Izvestija vysših učebnyh zavedenij. Neft i gaz. 1983, Num 11, pp 40-44Article

The freezing point of palladium in argonJONES, T. P.Metrologia. 1988, Vol 25, Num 3, pp 191-192, issn 0026-1394Article

Freezing points of blood serum and muscle juice in fishTSUMATANI, K; OHTA, F.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 9, issn 0021-5392, 1695Article

Effect of composition on freezing points of model hydrocarbon fuelsAFFENS, W. A; HALL, J. M; HOLT, S et al.Fuel (Guildford). 1984, Vol 63, Num 4, pp 543-547, issn 0016-2361Article

Freezing point and melting point of barnacle muscle fibersCAILLE, J.-P.Canadian journal of physiology and pharmacology. 1983, Vol 61, Num 10, pp 1116-1121, issn 0008-4212Article

Freeze and thaw point of wet clay and its determination = Point de congélation et décongélation des argiles humides et sa déterminationLIU ZONGCHAO.Cold regions science and technology. 1990, Vol 18, Num 2, pp 183-189, issn 0165-232X, 7 p.Article

BREVET 2.222.426 (B) (7408711). A 14 MARS 1974. AGENT D'ADDITION ABAISSANT LE POINT DE CONGELATION DE PRODUITS PETROLIERSsdPatent

Determination of physicochemical properties of chestnutsROY, Poritosh; UMEHARA, Hitomi; SHIINA, Takeo et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 601-604, issn 0260-8774, 4 p.Article

Correlations among hydrogen bonds in liquid waterRAITERI, Paolo; LAIO, Alessandro; PARRINELLO, Michele et al.Physical review letters. 2004, Vol 93, Num 8, pp 087801.1-087801.4, issn 0031-9007Article

Standard reference materials : standard reference material 1744 : aluminium freezing-point standardSTROUSE, Gregory F.NIST special publication. 1995, Num 260124, issn 1048-776X, 30 p.Serial Issue

A model for thermal hysteresis utilizing the anisotropic interfacial energy of ice crystalsWILSON, P. W.Cryobiology (Print). 1994, Vol 31, Num 4, pp 406-412, issn 0011-2240Article

Comparison of the predictive ability of ice cream freezing point depression equationsJASKULKA, F. J; SMITH, D. E; LARNTZ, K et al.Milchwissenschaft. 1993, Vol 48, Num 12, pp 671-675, issn 0026-3788Article

Determination and correlation of the water activity of propylene glycol solutionsALZAMORA, S. M; CHIRIFE, J; GERSCHENSON, L. N et al.Food research international. 1994, Vol 27, Num 1, pp 65-67, issn 0963-9969Article

Improved equation for cryoscopic estimation of water activity in cheese = Amélioration de l'équation pour la mesure cryoscopique de l'activité de l'eau dans le fromageCABEZAS, L; MARCOS, A; ESTEBAN, M. A et al.Food chemistry. 1988, Vol 30, Num 1, pp 59-66, issn 0308-8146Article

Initial freezing point of Mozzarella cheeseRIBERO, Gustavo G; RUBIOLO, Amelia C; ZORRILLA, Susana E et al.Journal of food engineering. 2007, Vol 81, Num 1, pp 157-161, issn 0260-8774, 5 p.Article

Influence de l'acidification et de la protéolyse sur la mesure de l'hydrolyse enzymatique du lactose par cryométrie = Influence of acidification and proteolysis on the measurement of lactose hydrolysis by cryometryRAMET, J. P.Sciences des aliments. 1985, Vol 5, Num 1, pp 89-101, issn 0240-8813Article

Determination of lactose and sucrose contents of ice cream mix via enzymatic-cryoscopic methodology = Détermination, par une méthodologie enzymatique et cryoscopique, des teneurs en lactose et en saccharose des crèmes glacéesFRANK, J. F; CHRISTEN, G. L.Journal of food science. 1984, Vol 49, Num 5, pp 1332-1349, issn 0022-1147Article

Standard reference material 1747: tin freezing-point cell and standard reference material 1748: zinc freezing-point cellSTROUSE, Gregory F; INCE, Ahmet T.NIST special publication. 1997, Num 260127, issn 1048-776X, 56 p.Serial Issue

A method to determine initial freezing point of foodsSUCCAR, J; HAYAKAWA, K.-I.Journal of food science. 1990, Vol 55, Num 6, pp 1711-1713, issn 0022-1147, 3 p.Article

Investigation of the supercooling in clayey soils = Etude de la surfusion dans les sols argileuxKOZLOWSKI, T.Frost in geotechnical engineering. International symposium. 1989, Num 94, pp 293-299, issn 0357-9387Conference Paper

Determination of average molecular mass of polyols by freezing point depression: method to avoid interference by waterPARLAGH HUSZAR, K; PASZTOR, M.Cellular polymers. 1986, Vol 5, Num 5, pp 357-367, issn 0262-4893Article

Effect of polysaccharide stabilizers on the rate of growth of ice = Effets des agents de stabilisation à base de polysaccharides sur la vitesse de formation de la glaceMUHR, A. H; BLANSHARD, J. M. V.Journal of Food Technology. 1986, Vol 21, Num 6, pp 683-710, issn 0022-1163Article