Showing 281 - 300 results of 1,694 for search '"The Cured"', query time: 0.06s Refine Results
  1. 281
  2. 282
  3. 283
  4. 284
  5. 285
  6. 286
  7. 287

    Experimental Study on Improved YUS701 Steel Used for High Level Waste Storage Tanks by Yu Mingming, Jing Shiyu, Gao miaomiao

    Published 2025-02-01
    Subjects: “…high-level radioactive waste; glass curing body; heat resistant steel; improved yus701 steel…”
    Get full text
    Article
  8. 288
  9. 289
  10. 290
  11. 291
  12. 292
  13. 293
  14. 294
  15. 295
  16. 296
  17. 297

    The Effect of Recycled CAD/CAM PEEK Fibers on the Transverse Strength of Repaired Acrylic Resin by Maha Kareem Jabbar, Najwah Yousuf Hameed, Rusul Khalid Mustafa

    Published 2023-09-01
    “…Group A of heat-cured specimens was used as a (control group) and repaired with no additive to the self-cured acrylic repair materials. …”
    Get full text
    Article
  18. 298

    The Effect of Network Structure on Compressive Fatigue Behavior of Unfilled Styrene-Butadiene Rubber by Liu Yang, Kaikai Liu, Aihua Du

    Published 2020-01-01
    “…By comparison, compressive fatigue caused less surface damage to sulfur-cured SBR than to peroxide-cured SBR. The peroxide-cured SBR samples showed higher energy dissipation than sulfur-cured SBR during cyclic compression. …”
    Get full text
    Article
  19. 299

    Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling by Soledad Sánchez, Teresa Antequera, Abraham Pajuelo, Trinidad Perez-Palacios

    Published 2024-01-01
    “…This study evaluated fat from different areas and hams from various brands and quality categories to assess the correspondence between the fatty acid composition from different fat samples, the quality categories of the current classification of Iberian meat products, and the sensory profile of dry-cured hams. The analysed samples included fat from the coccyx in the carcass (CAR), subcutaneous fat from fresh and dry-cured Iberian hams (SCF and SCD, respectively), and intramuscular fat (IMF) from sliced and vacuum-packed dry-cured hams (IMF). …”
    Get full text
    Article
  20. 300