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Study of rheological behaviour of wines

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Figure

Fig. 1. Evaluation of Arrhenius model for: a – red and b – white wines.
Fig. 2. Hysteresis loop of selected: a – red and b – white wines at 5°C
Table 5, the values of parameter n are one or less than one
Fig. 3. Dependence of apparent viscosity on the shear rate of selected: a – red and b – white wines at 5°C
+3

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