AN EXPERIMENTAL ASSESSMENT OF THE PLATE HEAT EXCHANGER CHARACTERISTICS BY WILSON PLOT METHOD



Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated.Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine

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Typology and architectural characteristics of trade complexes on historic trade routes: Analysis on the example of the Great Silk Road caravanserai

Studies on the typology and architectural features of trade complexes located on historical routes, caravanserais of the Great Silk Road, remain relevant in the modern world, as these structures not only represent historical heritage but also have the potential to understand the impact of trade and cultural exchange on the formation of the urban en

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