نتایج جستجو برای: Packing Time
تعداد نتایج: 1910383 فیلتر نتایج به سال:
injection molding is one of the most common processes which are used for manufacturing different plastic parts. this method includes 3 continuous steps: filling of the mold, cooling and driving the part out. a wide range of plastic and non-plastic materials can be used as raw material in this process. one of the most important advantages of this way of production is that it is very economic. in...
هدف: این مطالعه به منظور مقایسه میزان اثربخشی سوچور سپتوم بینی و packing در بیماران تحت سپتوپلاستی در مراکز جراحی تخصصی شهر تهران و بیمارستان بوعلی طی سال های 89-88 انجام شده است. روش مطالعه: 146 فرد تحت سپتوپلاستی در این مطالعه مورد بررسی قرار گرفتند که به طور تصادفی ساده یک گروه 73 نفره nasal packing از نوع اسپلینت دریافت نمودند و یک گروه 73 نفره بدون nasal packing همراه با سوچور سپتوم بینی ...
the main issues in nasal surgery are to stabilize the nose in the good position after surgery and preserve the cartilages and bones in the favorable situation and reduce the risk of deviation recurrence. also it is necessary to avoid the synechia formation, nasal valve narrowing, hematoma and bleeding. due to the above mentioned problems and in order to solve and minimize them nasal packing, na...
We significantly extend the class of polygons for which the 2×2 simple packing problem can be solved in polynomial time.
The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...
The effect of vacuum packing on the shelf-life of sausages produced from Capoeta umbla were investigated during storage periods. For this purpose, microbial, chemical and sensory changes were analyzed throughout the storage time. The microbial flora of the sausages comprised mainly mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and molds. Escherichia coli, Staphylcocc...
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