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Tytuł:
Интеркультуриая вариативность научного текста: к постановке проблемы
Autorzy:
Чернявская, Валерия Е.
Powiązania:
https://bibliotekanauki.pl/articles/1925941.pdf
Data publikacji:
2005
Wydawca:
Uniwersytet Opolski
Tematy:
texture
texture criteria
cultural specificity
scientific text
Opis:
In her article Valeria E. Chernyavskaya sets the following questions: Can the cognitive styles have national specificity? Ifthe answer is positive, to what extent do they influence the selection of standardized, regularly repeating in the typical communicative conditions lexical units and text structures by passing scientific knowledge? How markedly does the cultural specificity reveal itself in the processes of utterance formation in scientific communication?The cultural specificity of a text is treated by the author as a prototypical feature of texture, characterized by high or low validity. The texts reflecting the intellectual (spiritual) life of the society would normally be culturally universal and contain minimum of specific national features intruding into their text-formation model. To this type the author ascribes, on the one hand, such text kinds as prayer, parable, parody, and, on the other hand, scientific texts, monographs, articles. Thescientific text irrespective of the language it has been written in reflects the universals of the text-formation model, which makes it the vehicle of scientific knowledge in its ontological, gnoseological, methodological sense and contributes to the scientific thought continuity and progress. In the process of text formation in its contents and language aspects the selection of specific language elements and forms depends greatly on the author's social and cultural purposes. This visualizes itself in the discrete forma! differences between the text "formation moduses" in German, English, Russian, etc. languages. Stili, scientific texts are naturally most unmarked in terms of cultural specificity against the texts reflecting the materiał, industrial and everyday activities, such as sale advertisements, competitive applications, references, characters, notices on failure to pay debt, condolences, etc. These texts are characterized by linguistic prominence of the specific, non-universal national and cultural markers.  
Źródło:
Stylistyka; 2005, 14; 351-364
1230-2287
2545-1669
Pojawia się w:
Stylistyka
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Application of image texture analysis for varietal classification of barley
Autorzy:
Zapotoczny, P.
Powiązania:
https://bibliotekanauki.pl/articles/26635.pdf
Data publikacji:
2012
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
digital image analysis
texture
classification
barley
texture parameter
biological product
statistical model
Opis:
This paper presents the results of a study into the use of the texture parameters of barley kernel images in varietal classification. A total of more than 270 textures have been calculated from the surface of single kernels and bulk grain. The measurements were performed in four channels from a 24 bit image. The results were processed statistically by variable reduction and general discriminant analysis. Classification accuracy was more than 99%.
Źródło:
International Agrophysics; 2012, 26, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The impact of pretreatment semi-products on the texture of fried potatoes
Autorzy:
Sobol, Z.
Hebda, T.
Łapczyńska-Kordon, B.
Powiązania:
https://bibliotekanauki.pl/articles/297985.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie
Tematy:
potato tuber
fried products
texture
Opis:
The aim of the study was to determine the effects of time and temperature during the pre-treatment in hot water semi-products obtained from potatoes. This treatment results in leaching of reducing sugars and influences on the texture of fried potato products. Studies were carried out on samples of potatoes in the form of slices (having a diameter of 57 mm and a thickness of 4 mm) and sticks having a cross section of 10×10 mm and a length of 100 mm. The semi-products formed had a comparable weight of ca. 10 g. Prepared semi-product were immersed in demineralised water at temperature 20°C, 30°C, 40°C. The immersion time was 5 min, 10 min, 15 min, 20 min. Ater 10 minutes from frying ended, the products were subjected to loads in which unit cutting resistance values were measured (N:mm-1), which served as the texture indicators. The product shape, temperature of water for washing sugars and treatment time are statistically significant for product texture. Lower texture values are found in the slices. The sample tested significantly differs, in unit cutting resistance values, from other samples subjected to washing ope1ration.
Źródło:
Technical Sciences / University of Warmia and Mazury in Olsztyn; 2017, 20(2); 161-169
1505-4675
2083-4527
Pojawia się w:
Technical Sciences / University of Warmia and Mazury in Olsztyn
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Thermal Stability of AA1050 Aluminum Alloy after Equal Channel Angular Pressing
Autorzy:
Koprowski, P.
Bogucki, R.
Bieda, M.
Kawałko, J.
Sztwiertnia, K.
Powiązania:
https://bibliotekanauki.pl/articles/356187.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
ECAP
hardness
EBSD
texture
recrystallization
Opis:
The annealing behavior of AA1050 aluminum alloy deformed by equal-channel angular pressing (ECAP) was studied experimentally. The material was subjected to extrusion through die with channels intersecting at an 90° angle. Samples were pressed for up to 8 passes using route BC, then cut into slices and subsequently annealed for 1 hour at temperatures from 100°C to 350°C. Hardness measurements were performed on each slice. Microstructure of material was analyzed in the longitudinal section by means of Electron Backscatter Diffraction system in a scanning electron microscope (EBSD/SEM). From the obtained sets of Kikuchi diffraction patterns orientation maps and Image Quality maps were determined. Grain size, disorientation distributions and crystallographic texture were also estimated. ECAP caused significant improvement of hardness, with stabilization after 4 passes. Refinement of microstructure was obtained with the increasing amount of passes. Material properties were stable during annealing at temperatures lower than 150°C. Annealing at higher temperatures caused a decrease in hardness corresponding to an increase of the grain size.
Źródło:
Archives of Metallurgy and Materials; 2017, 62, 2A; 777-786
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in pasta properties during cooking and short-time storage
Autorzy:
Biernacka, B.
Dziki, D.
Miś, A.
Rudy, S.
Krzykowski, A.
Polak, R.
Różyło, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082561.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
pasta
diameter
texture
cooking
storage
Opis:
The fundamental aim of this research was to study changes in the physical properties of spaghetti during cooking and after the first hour of storage. In addition, the research evaluated the cooking properties of pasta. For testing purposes, eight samples of spaghetti, produced using semolina and common wheat flour, were used. After cooking, the samples of spaghetti were stored for 2, 5, 10, 20, 30, 40, 50 and 60 min. After storage, the samples of cooked spaghetti were cut, and both the cutting force (hardness) and the cutting energy (firmness) of the samples were determined. It was found that, after storage, the cutting force and energy of cooked pasta decreased, in average terms, from 1.0 to 0.44 N and from 0.84 to 0.43 mJ, respectively. The statistical analysis showed a significant correlation between the storage time and the textural parameters of pasta. The hardness and firmness of pasta, which was al dente after cooking, were found to decrease about twice during storage, as a result of water migration. The hardness of pasta stabilised after 50 min of the storage of cooked spaghetti. Moreover, the obtained data revealed that the diameter increase index of spaghetti could indicate the quality of pasta.
Źródło:
International Agrophysics; 2019, 33, 3; 323-330
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ porowatości na cechy teksturalne ekstrudatów zbożowych
Influence of porosity on textural properties of wheat extrudates
Autorzy:
Ekielski, A.
Żelaziński, T.
Powiązania:
https://bibliotekanauki.pl/articles/288303.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
ekstruzja
porowatość
tekstura
extrusion
porosity
texture
Opis:
W pracy przedstawiono wyniki badań porowatości dostępnych na rynku ekstrudatów zbożowych. Określano ogólną powierzchnię porów na badanej powierzchni, liczbę porów na jednostkę powierzchni oraz wskaźniki wydłużenia i okrągłości porów. Następnie wykonano badania teksturalne. Stwierdzono, że wraz ze zmianami porowatości badanych próbek zmieniała się wartość maksymalnej siły potrzebnej do przecięcia ekstrudatów. Zaobserwowano również, że wraz ze zmniejszeniem porowatości, wartości współczynnika okrągłości wzrastały, co przyczyniało się do zmniejszenia okrągłości por.
The paper presents the results of the research on porosity of the cereal extrudates available on the market. Total area of pores on the tested surface, the number of pores per unit area and theelongation and circularity indices were determined. Then, textural examinations were carried out. It was found that the value of the maximum force required to cut extrudates was changing along with the changes of porosity of the tested samples. It was observed that with a decrease of porosity, circularity factor values were increasing, which contributed to the reduction in pores circularity.
Źródło:
Inżynieria Rolnicza; 2012, R. 16, nr 3, 3; 35-42
1429-7264
Pojawia się w:
Inżynieria Rolnicza
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Instrumental texture measurement of meat in a laboratory research and on a production line
Autorzy:
Guzek, D.
Głąbska, D.
Pogorzelska, E
Pogorzelski, G.
Wierzbicka, A.
Powiązania:
https://bibliotekanauki.pl/articles/101942.pdf
Data publikacji:
2013
Wydawca:
Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:
meat
texture
industrial measurements
online measurement
Opis:
Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated with online, reliable and quick measurements of chosen, critical for consumers, quality features. In case of the texture features, the most important is tenderness. In laboratory conditions it is measured using shear test. However, it is a time-consuming and destructive method without possibility of measurement automation. Hence, in case of online measure¬ments, there is a necessity to use other methods. The most promising methods are near-infrared spectroscopy and computer image analysis, enabling measurement of a lot of features, inter alia texture features.
Źródło:
Advances in Science and Technology. Research Journal; 2013, 7, 19; 5-11
2299-8624
Pojawia się w:
Advances in Science and Technology. Research Journal
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Microstructure Evolution and Texture Development in a Cu-8.5%AT. AL Material Subjected to Hydrostatic Extrusion
Autorzy:
Jakubowska, D.
Zdunek, J.
Kulczyk, M.
Mizera, J.
Kurzydłowski, K. J.
Powiązania:
https://bibliotekanauki.pl/articles/355019.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
hydrostatic extrusion
texture
XRD
single crystal
Opis:
The aim of the present paper was to investigate microstructure and texture evolution of two single crystals and polycrystal of Cu-8.5%at.Al material. All of mentioned samples were deformed by HE to achieve true strain ε = 1.17. For microstructure analyzes observations by transmission electron microscope (STEM) were done. Crystalline size for samples after SPD were determine using XRD method. The global texture measurements were done using Bruker D8 Discover diffractometer equipped in Cr radiation. Microstructure investigations revealed nanocrystalline structure in single crystals with initial orientations <110> and <100> and polycrystalline Cu-8.5%at.Al material after SPD. The global texture measurements have shown the stability of initial orientation of <100> Cu-8.5%at.Al single crystal after HE, whereas the same SPD process strongly brakes up the orientation <110> Cu-8.5%at. Al single crystal.
Źródło:
Archives of Metallurgy and Materials; 2016, 61, 2B; 933-936
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of corrosion wear on the recorded texture of a clad Al-Si coating
Wpływ zużycia korozyjnego na rejestrowaną teksturę platerowanej powłoki Al-Si
Autorzy:
Wróbel, A.
Kulej, E.
Kucharska, B.
Powiązania:
https://bibliotekanauki.pl/articles/352681.pdf
Data publikacji:
2011
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
korozja
tekstura
powłoki
corrosion
coatings
texture
Opis:
An AlSi7,5 clad coating applied one-sided on metal sheet of AlMn1Cu alloy was tested. The coating was made in hot clad rolling process. The coating was subjected to X-ray diffraction measurements paying attention to texturing. Pole figures were recorded for reflections (111), (220), (311) and (331) from the ?Al solid solution. The texture measurements were taken before and after the corrosion test. The coatings were subjected to salt spray corrosion tests (according to the PN-EN-ISO-9227:2007 standard) in three cycles of 6hrs, 12hrs and 18hrs, respectively. Comparison of the state of the surface and the sub-surface structure was also made in macro- and microscopic examinations. It was demonstrated that the corrosion attack had the character of pits and covered only half of the coating. The preferential places of pit initiation were matrix-silicon crystal interfaces. The first corrosion changes occurred after 1 hr of test. After 18 hrs of test, the corrosion attack had encompassed considerable surface areas of the clad coatings. The mass loss of coatings after 18 hrs of test amounted to 0.2%. It was concluded that corrosion has little influence on changing the texture of coatings. Additionally, GIXRD measurements showed change of structure at the layer depth.
Przedmiotem badan przedstawionych w pracy sa powłoki AlSi7,5 jednostronnie platerowane na tasmach AlMn1Cu. Powłoki powstały w procesie walcowania na gorąco. Powłoke poddano rentgenowskim badaniom dyfrakcyjnym pod katem steksturowania, rejestrujac figury biegunowe dla refleksów pochodzacych od płaszczyzn (111), (220), (311) i (331) pochodzace od roztworu stałego Al . Pomiary tekstury wykonano przed i po teście korozyjnym. Powłoki poddano testom korozyjnym w mgle solnej (zgodnie z norma PN-EN-ISO-9227:2007) w trzech cyklach 6h, 12h oraz 18h. Dokonano porównania zuzycia korozyjnego, stanu powierzchni oraz struktury przypowierzchniowej po tescie korozyjnym w badaniach makro i mikroskopowych. Atak korozyjny miał charakter wzerów i obejmował tylko osnowe powłoki. Preferencyjnymi miejscami inicjacji wzerów były granice miedzyfazowe osnowa-kryształy krzemu. Zmiany korozyjne wystapiły po 1 h testu. Po 18 h testu atak korozyjny objał znaczne obszary powierzchni powłok platerowanych. Ubytek masy powłok po 18h testu wyniósł 0,2%. Stwierdzono niewielki wpływ zuzycia powierzchni na teksture powłok, jednoczesnie w pomiarach GIXRD wykazano, zróznicowanie struktury na głebokosci powłoki.
Źródło:
Archives of Metallurgy and Materials; 2011, 56, 4; 897-902
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
Autorzy:
Wójtowicz, A.
Lisiecka, K.
Mitrus, M.
Nowak, G.
Golian, M.
Oniszczuk, A.
Kasprzak, K.
Widelska, G.
Oniszczuk, T.
Combrzyński, M.
Powiązania:
https://bibliotekanauki.pl/articles/2082641.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
corn snacks
chokeberry
elderberry
strawberries
texture
Opis:
Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.
Źródło:
International Agrophysics; 2019, 33, 4; 407-416
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C
Autorzy:
Florek, M.
Kędzierska-Matysek, M.
Teter, A.
Matwijczuk, A.
Czernel, G.
Skałecki, P.
Domaradzki, P.
Powiązania:
https://bibliotekanauki.pl/articles/2082674.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
rapeseed honey
storage
temperature
rheology
texture
Opis:
The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen’s rank correlations (0.894 ≤ rS ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ rS ≤ 0.684) were found between the cohesive force and all of the other textural properties.
Źródło:
International Agrophysics; 2020, 34, 1; 57-64
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Water holding properties and soil water types in fine textured Vertisol soils of Thrace region in Turkey
Autorzy:
Cakir, R.
Cangir, C.
Powiązania:
https://bibliotekanauki.pl/articles/971457.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Tematy:
cracking soils
texture
clay
hydraulic properties
Opis:
The study was carried out on 16 selected model soil profiles, located on lands covered with soils exhibiting vertic properties in Thrace Region of Turkey. Different horizons and/or sub-horizons of 16 characteristic soil profiles were evaluated in field or laboratory conditions in terms of water holding capacity and water types properties. Total of 105 soil samples were analyzed for routine physical characteristics. Soil water holding capacity was determined applying negative potentials (Ψ) of -0.33 bar, -15.5 bar and -31.5 bar (pF 2.54; 4.2 and 4.5), using a pressure-membrane extraction apparatus. In addition to gravitational, available, unavailable and hygroscopic soil water types, the soil samples were investigated also in terms of crystal-lattice water content. The highest amounts of the listed water types were determined in soils of Büyük Mandira, Türkgeldi and Seymen containing the highest rates of smectite clay mineral. The mass percentage (Pw) rates of the mentioned water types of the investigated profies varied in the ranges of 29.1–66.3%, 10–2.15%, 22.0–32.4%, 6.0–9.0% and 5.6–8.6%, respectively. Though the mass percentages of enumerated water types in the soils of Osmanli and Yeni Mahalle, all owning high sand and lower clay content on the other hand, are between 28.9–40.6%, 6.1–15.5%, 7.4–16.8%, 2.4–4.8% and 1.7–4.4%, respectively.
Źródło:
Polish Journal of Soil Science; 2019, 52, 2; 247-258
0079-2985
Pojawia się w:
Polish Journal of Soil Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Information technology for processing digital textures in aerospace monitoring systems
Autorzy:
Kovalenko, T.
Powiązania:
https://bibliotekanauki.pl/articles/411058.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Oddział w Lublinie PAN
Tematy:
image
texture
pixel
aerial image
digital matrix
texture models
information system
method of segmentation
digital image correction
Opis:
In this article, we developed and described a method for segmentation of informative textured regions of an image that are close in color and structure, consisting of the stages of primary and secondary segmentation that provide the solution to the problem of localization of image areas. Step-by-step processing of the image by the proposed method ensures maximum elimination of localization errors in false regions. In addition, the transition from one processing step to the next decreases the analyzed amount of information, namely the area of segmented image areas. In order to reduce the time during the practical implementation of the method, it becomes possible to parallelize the processing and solving problems in a time scale close to the real one. The input parameters are an aerial photograph, a priori information about the areas to be segmented, and meteorological and navigation-technical conditions for aerial photography. Output parameters are images with localized informative areas.
Źródło:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2017, 6, 4; 9-14
2084-5715
Pojawia się w:
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Mechanical properties of sugar beet root during storage
Autorzy:
Nedomová, Šárka
Kumbár, Vojtěch
Pytel, Roman
Buchar, Jaroslav
Powiązania:
https://bibliotekanauki.pl/articles/972841.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
sugar beet root
texture
compression
puncture
storage
Opis:
This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period – 1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.
Źródło:
International Agrophysics; 2017, 31, 4
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Texture and Microtexture of Pure (6N) and Commercially Pure Aluminum after Deformation by Extrusion with Forward-Backward Rotating Die (Kobo)
Autorzy:
Bieda, M.
Boczkal, S.
Koprowski, P.
Sztwiertnia, K.
Pieła, K.
Powiązania:
https://bibliotekanauki.pl/articles/958221.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
pure aluminium
KOBO
texture
EBSD
orientation microscopy
Opis:
Pure aluminium (6N) and commercially pure aluminium (99.7) was deformed by KOBO method. Microstructure and texture of both materials after deformation was analyzed by means of scanning and transmission electron microscopy. Advanced methods of crystallographic orientations measurements like Electron Backscatter Diffraction - EBSD (SEM) and microdiffraction (TEM) was used. Grain size distribution and misorientation between grains in cross and longitudinal sections of the samples were analyzed. Differences in size and homogeneity of the grains were observed in both materials. Pure aluminium was characterized by larger grain size in both sections of extruded material. Whereas commercially pure aluminium reveals smaller grain size and more homogeneous and stable microstructure.
Źródło:
Archives of Metallurgy and Materials; 2016, 61, 1; 461-468
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
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