A study of viscosity and thermal conductivity of vegetable oils as base cutting fluids for minimum quantity lubrication machining of difficult-to-cut metals
Crossref DOI link: https://doi.org/10.1007/s00170-019-04611-3
Published Online: 2019-12-05
Published Print: 2020-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Okafor, Anthony Chukwujekwu
Nwoguh, Theodore Obumselu
Text and Data Mining valid from 2019-12-05
Version of Record valid from 2019-12-05
Article History
Received: 31 May 2019
Accepted: 24 October 2019
First Online: 5 December 2019