SUR LA FORMATION DE LA STRUCTURE PAR CROISSANCE SÉPARÉE ET COOPÉRATIVE DES GRAINS
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Les questions liées à la formation des grains pendant le frittage lors de l'utilisation de différentes poudres (avec la préservation des inclusions ou des pores à l'état solide), ainsi qu'avec la technologie de surfaçage additif, sont également examinées. Le contenu de la monographie est destiné aux étudiants en master, aux étudiants de troisième cycle et aux ingénieurs de recherche dans les laboratoires d'usine.
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£27.18
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