Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2020-19-3-44-51
O. Mezenova, Y.-T. Mörsel, S. A. Vorontsov, P. Vorontsov
Sea buckthorn is a traditional raw material for the manufacture of various food and medicinal products. Juice, jams, oils, and other products are made from the berries. However, valuable biologically active substances of its bark, leaves, and branches (tannins, flavonoids, allantoin) are practically not used. On the territory of the Kaliningrad region there are vast areas of wild-growing sea-buckthorn the bio-potential of which is not used, but is of practical interest. The aim of the study is to study the chemical composition of pulp, seeds, and shell of berries, as well as to assess the content of allantoin in the bark and branches of wild buckthorn and to develop recommendations for the integrated processing of all parts of this plant. In the experiments, four samples of sea buckthorn berries from the Baltic coast collected at the villages of Yantarny, Donskoye, Filino, and at Cape Taran, as well of sea buckthorn Lekora, which grows in Germany in the Brandenburg region, were investigated. of sea buckthorn was determined by high performance liquid chromatography. It has been shown that wild buckthorn can be used for complex processing to produce biologically active compositions for the food and cosmetic industries. A complex scheme is proposed for processing the main parts of sea buckthorn to produce wine, water-soluble powder additives, and concentrates from juice; from oilcake — sea buckthorn oil; from pulp — a vitamin-mineral complex and fiber; and from branches — allantoin and fuel briquettes.
{"title":"Assessment of the biopotential of wild buckthorn and prospects of its integrated use","authors":"O. Mezenova, Y.-T. Mörsel, S. A. Vorontsov, P. Vorontsov","doi":"10.17586/1606-4313-2020-19-3-44-51","DOIUrl":"https://doi.org/10.17586/1606-4313-2020-19-3-44-51","url":null,"abstract":"Sea buckthorn is a traditional raw material for the manufacture of various food and medicinal products. Juice, jams, oils, and other products are made from the berries. However, valuable biologically active substances of its bark, leaves, and branches (tannins, flavonoids, allantoin) are practically not used. On the territory of the Kaliningrad region there are vast areas of wild-growing sea-buckthorn the bio-potential of which is not used, but is of practical interest. The aim of the study is to study the chemical composition of pulp, seeds, and shell of berries, as well as to assess the content of allantoin in the bark and branches of wild buckthorn and to develop recommendations for the integrated processing of all parts of this plant. In the experiments, four samples of sea buckthorn berries from the Baltic coast collected at the villages of Yantarny, Donskoye, Filino, and at Cape Taran, as well of sea buckthorn Lekora, which grows in Germany in the Brandenburg region, were investigated. of sea buckthorn was determined by high performance liquid chromatography. It has been shown that wild buckthorn can be used for complex processing to produce biologically active compositions for the food and cosmetic industries. A complex scheme is proposed for processing the main parts of sea buckthorn to produce wine, water-soluble powder additives, and concentrates from juice; from oilcake — sea buckthorn oil; from pulp — a vitamin-mineral complex and fiber; and from branches — allantoin and fuel briquettes.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122097786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-2-79-85
S. Agafonova, A. Rykov, O. Mezenova
{"title":"Biological value of lupine proteins and their prospects in the food industry","authors":"S. Agafonova, A. Rykov, O. Mezenova","doi":"10.17586/1606-4313-2019-18-2-79-85","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-2-79-85","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116534583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-2-29-36
M. Danilov, E. E. Lyadova
Проведено исследование по установлению оптимальных параметров дисковых насадок регенераторов для газовой холодильной машины. Выбраны параметры геометрических характеристик дисковых насадок для сравнения эффективности их применения. Проведена оценка влияния параметров рифленой ленты на удельную поверхность насадки, относительный свободный объем и эквивалентный диаметр насадки. Выполнен анализ влияния геометрических характеристик дисковых насадок на расчетные параметры регенераторов, из которых наиболее важными представляются гидравлическое сопротивление и длина насадки. Данная оценка дисковых насадок с различной геометрией рифленой ленты необходима для повышения эффективности процесса вымораживания диоксида углерода в турбодетандере газовой холодильной машины. Ключевые слова: дисковая насадка, геометрические характеристики, удельная поверхность насадки, относительный свободный объем, гидравлическое сопротивление, газовая холодильная машина, вымораживание диоксида углерода.
{"title":"Regenerator disk chequers: the influence of their geometric characteristics on the efficiency of gas refrigerating machine for carbon dioxide freezing out","authors":"M. Danilov, E. E. Lyadova","doi":"10.17586/1606-4313-2019-18-2-29-36","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-2-29-36","url":null,"abstract":"Проведено исследование по установлению оптимальных параметров дисковых насадок регенераторов для газовой холодильной машины. Выбраны параметры геометрических характеристик дисковых насадок для сравнения эффективности их применения. Проведена оценка влияния параметров рифленой ленты на удельную поверхность насадки, относительный свободный объем и эквивалентный диаметр насадки. Выполнен анализ влияния геометрических характеристик дисковых насадок на расчетные параметры регенераторов, из которых наиболее важными представляются гидравлическое сопротивление и длина насадки. Данная оценка дисковых насадок с различной геометрией рифленой ленты необходима для повышения эффективности процесса вымораживания диоксида углерода в турбодетандере газовой холодильной машины. Ключевые слова: дисковая насадка, геометрические характеристики, удельная поверхность насадки, относительный свободный объем, гидравлическое сопротивление, газовая холодильная машина, вымораживание диоксида углерода.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116428745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-3-38-44
V. I. Lysev, A. Tsygankov, A. S. Shilin
{"title":"Energy consumption of building for space cooling","authors":"V. I. Lysev, A. Tsygankov, A. S. Shilin","doi":"10.17586/1606-4313-2019-18-3-38-44","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-3-38-44","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133896660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-1-3-10
A. Sverdlov, A. Volkov, S. Rykov, M. A. Volkov, Ye.Yu. Barafanova
Вопросы жизнеобеспечения и безопасности человека, находящегося в подземных сооружениях, всегда имели первостепенное значение при проектировании данных объектов. В особенности это касается подземных сооружений транспортного назначения, а именно автотранспортных тоннелей и подземных автостоянок, где предусмотрено пребывание людей. В этом случае главными факторами риска являются эмиссия вредных веществ при работе двигателей и возможность задымления токсичными продуктами сгорания при возникновении пожара в замкнутом подземном пространстве. Причем именно значение проектной пожарной нагрузки является определяющим при выборе параметров системы вентиляции и дымоудаления. В данной работе проведено построение математических моделей для инженерных расчетов продольных вентиляционных систем дымоудаления в автодорожных тоннелях и подземных автостоянках. Ключевые слова: системы вентиляции; системы дымоудаления; автостоянки закрытого типа; дымоудаление в тоннеле; струйные вентиляторы.
{"title":"Modeling smoke removal processes in underground transport destination structures","authors":"A. Sverdlov, A. Volkov, S. Rykov, M. A. Volkov, Ye.Yu. Barafanova","doi":"10.17586/1606-4313-2019-18-1-3-10","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-1-3-10","url":null,"abstract":"Вопросы жизнеобеспечения и безопасности человека, находящегося в подземных сооружениях, всегда имели первостепенное значение при проектировании данных объектов. В особенности это касается подземных сооружений транспортного назначения, а именно автотранспортных тоннелей и подземных автостоянок, где предусмотрено пребывание людей. В этом случае главными факторами риска являются эмиссия вредных веществ при работе двигателей и возможность задымления токсичными продуктами сгорания при возникновении пожара в замкнутом подземном пространстве. Причем именно значение проектной пожарной нагрузки является определяющим при выборе параметров системы вентиляции и дымоудаления. В данной работе проведено построение математических моделей для инженерных расчетов продольных вентиляционных систем дымоудаления в автодорожных тоннелях и подземных автостоянках. Ключевые слова: системы вентиляции; системы дымоудаления; автостоянки закрытого типа; дымоудаление в тоннеле; струйные вентиляторы.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133293613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-1-98-104
A. G. Novoselov, S. A. Sorokin, I. V. Baranov, A. B. Duzhij
{"title":"Analysis of experimental values of molecular diffusion coefficients for pure gases in water","authors":"A. G. Novoselov, S. A. Sorokin, I. V. Baranov, A. B. Duzhij","doi":"10.17586/1606-4313-2022-21-1-98-104","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-1-98-104","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"70 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133755300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-2-98-104
S. Rykov, I. Kudryavtseva, V. Rykov, M. Nurysheva, B. Kurbanov
On the basis of the modified Clapeyron–Clausius equation, the Rykov elastic line equation, and scale theory, the line of phase ethane in the temperature range of from T = T t = 90.368 K to T = T c = 305.322 K, where T t and T c are the temperatures of triple point and critical pint, has been calculated. The equations of the elastic line, p s = p s (T), vapor, ρ – = ρ – (T), and liquid, ρ + = ρ + (T), and the branches of the saturation line have common critical exponents and critical parameters, and the average diameter f d of the saturation line in the vicinity of the critical point is described by the model [2β, 1 – α] (The Yang-Yang modified model). It is shown that this system of equations conveys experimental data on the pressure and density of saturated vapor, and the density of a saturated liquid of ethane within the uncertainty of these data with a root-mean-square error (RMS): RMS p s = 0,08 %; RMS ρ – = 0,67 %; RMS ρ + = 0,02 %. In the temperature range of from T t to T c , the tables are calculated, including the values p s , ρ – , ρ + and «apparent» heat of vaporization.
根据修正的克拉珀龙-克劳修斯方程、Rykov弹性线方程和尺度理论，计算了乙烷相在T = T = 90.368 K到T = T = c = 305.322 K温度范围内的相线，其中T T和T c分别为三相点温度和临界温度。弹性线p s = p s (T)、蒸汽ρ - = ρ - (T)、液体ρ + = ρ + (T)方程和饱和线分支具有共同的临界指数和临界参数，饱和线在临界点附近的平均直径f d用模型[2β， 1 - α](杨-杨修正模型)来描述。结果表明，该方程系统能在不确定度范围内传递饱和蒸汽的压力和密度以及乙烷饱和液体的密度的实验数据，均方根误差(RMS):均方根误差(RMS) p = 0.08%;RMS ρ - = 0.67%;RMS ρ + = 0.02%。在温度范围从T T到T c，计算表，包括值p s， ρ -， ρ +和“表观”汽化热。
{"title":"Ethane phase equilibrium line","authors":"S. Rykov, I. Kudryavtseva, V. Rykov, M. Nurysheva, B. Kurbanov","doi":"10.17586/1606-4313-2021-20-2-98-104","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-2-98-104","url":null,"abstract":"On the basis of the modified Clapeyron–Clausius equation, the Rykov elastic line equation, and scale theory, the line of phase ethane in the temperature range of from T = T t = 90.368 K to T = T c = 305.322 K, where T t and T c are the temperatures of triple point and critical pint, has been calculated. The equations of the elastic line, p s = p s (T), vapor, ρ – = ρ – (T), and liquid, ρ + = ρ + (T), and the branches of the saturation line have common critical exponents and critical parameters, and the average diameter f d of the saturation line in the vicinity of the critical point is described by the model [2β, 1 – α] (The Yang-Yang modified model). It is shown that this system of equations conveys experimental data on the pressure and density of saturated vapor, and the density of a saturated liquid of ethane within the uncertainty of these data with a root-mean-square error (RMS): RMS p s = 0,08 %; RMS ρ – = 0,67 %; RMS ρ + = 0,02 %. In the temperature range of from T t to T c , the tables are calculated, including the values p s , ρ – , ρ + and «apparent» heat of vaporization.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114210202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2021-20-3-57-64
O. Mezenova, M. Barotova
The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847–2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18–20 %, table salt is 1.5 %, organic acids are 0.04–0.06 %. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.
{"title":"Determination of the shelf life for dried fish-vegetable snacks based on meat and bone fish raw materials","authors":"O. Mezenova, M. Barotova","doi":"10.17586/1606-4313-2021-20-3-57-64","DOIUrl":"https://doi.org/10.17586/1606-4313-2021-20-3-57-64","url":null,"abstract":"The relevance of the topic of the work is due to the growing demand for dried highly nutritious snack products (snacks), the need for full use of the biopotential of bony fish (Baltic bream), as well as increased consumption of functional calcium and phosphorus products. The food system was created by hydrothermolysis of meat and bone tissues of bream and their fine grinding, followed by enrichment with a vegetable component (carrots and beets) and food additives. The resulting mass was thinly rolled, molded, and dried hot at a temperature of 1800 C for 30 minutes. In semi-finished products and finished samples, organoleptic, physicochemical and microbiological parameters were determined during storage under specified conditions for 72 days. The scheme of microbiological studies to establish the shelf life of dried fish products was determined by the requirements of the MUC 4.2.1847–2004. The organoleptic characteristics of dried snacks were high, the snacks retained their original shape, the color during storage practically did not change on the 72nd day. Indicators of the chemical composition of ready-made snacks: the mass fraction of water is 18–20 %, table salt is 1.5 %, organic acids are 0.04–0.06 %. The LabMaster-Aw analyzer showed an indicator of the water activity of ready-made dried fish-growing snacks (0.5), the values of which indicate a high antiseptic resistance of the product. The results of microbiological studies to determine the expiration dates indicate that the product meets the regulated microbiological safety criteria. Taking into account the reserve factor of 1.2 for this product group, the shelf life is set for 60 days at a temperature of 4±2°C.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131959851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2022-21-4-52-59
O. Apitsyna, A. Malyshev, A. Zaitsev, O. Malinina, V. E. Ignatiev
{"title":"Modelling heat transfer in the evaporators of heating-cooling energy systems taking into account nonstationarity of the boiling process","authors":"O. Apitsyna, A. Malyshev, A. Zaitsev, O. Malinina, V. E. Ignatiev","doi":"10.17586/1606-4313-2022-21-4-52-59","DOIUrl":"https://doi.org/10.17586/1606-4313-2022-21-4-52-59","url":null,"abstract":"","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134391923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.17586/1606-4313-2019-18-4-57-63
G. Goncharova, I. V. Agafonkina, S. Borzov, G. V. Borschev
The article considers the possibility of using a two-phase cooling medium (binary ice, in the foreign literature — ice slurry) for immersion cooling of hermetically packed food products. Experimental studies of heat transfer processes from cooled meat products to binary ice and single-phase liquid medium have been carried out. Based on the results obtained, the appropriateness of using binary ice for cooling hermetically packed meat has been assessed. The experimental data have been obtained for the first time and the comparative assessment of the heat transfer intensity from packaged meat to binary ice and single-phase liquid under identical conditions has been correctly carried out. The advantage of binary ice has been confirmed not only in terms of maintaining the temperature of the coolant (storage capacity), but also in terms of higher values of the heat transfer coefficient compared to single-phase liquid coolant when cooling sealed meat products. The data obtained can serve as a basis for the design and development of immersion cooling systems based on binary ice.
{"title":"Research of meat samples cooling by immersion in single-phase and binary cooling medium","authors":"G. Goncharova, I. V. Agafonkina, S. Borzov, G. V. Borschev","doi":"10.17586/1606-4313-2019-18-4-57-63","DOIUrl":"https://doi.org/10.17586/1606-4313-2019-18-4-57-63","url":null,"abstract":"The article considers the possibility of using a two-phase cooling medium (binary ice, in the foreign literature — ice slurry) for immersion cooling of hermetically packed food products. Experimental studies of heat transfer processes from cooled meat products to binary ice and single-phase liquid medium have been carried out. Based on the results obtained, the appropriateness of using binary ice for cooling hermetically packed meat has been assessed. The experimental data have been obtained for the first time and the comparative assessment of the heat transfer intensity from packaged meat to binary ice and single-phase liquid under identical conditions has been correctly carried out. The advantage of binary ice has been confirmed not only in terms of maintaining the temperature of the coolant (storage capacity), but also in terms of higher values of the heat transfer coefficient compared to single-phase liquid coolant when cooling sealed meat products. The data obtained can serve as a basis for the design and development of immersion cooling systems based on binary ice.","PeriodicalId":148431,"journal":{"name":"Journal International Academy of Refrigeration","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134279790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：