Тип публикации: статья из журнала
Год издания: 2009
Идентификатор DOI: 10.1134/S1070427209040326
Аннотация: An influence of cake standing in a range of 630-680°C on its quality is demonstrated by industrial experiments on a grate cooler. An increase for the time of the cake standing from 1.6 to 4.9 min in the range of 630-680°C in the grate cooler leads to 3% growth in ?-C2S amount and reducing ?-C2S amount to 4%. © 2009 Pleiades PublishПоказать полностьюing, Ltd.
Журнал: Russian Journal of Applied Chemistry
Выпуск журнала: Vol. 82, Is. 4
Номера страниц: 704-705