Performance evaluation of minimum quantity lubrication technique in grinding of AISI 202 stainless steel using nano-MoS2 with vegetable-based cutting fluid

被引：0
|
作者：
Pal, Amrit [1 ]
Chatha, Sukhpal Singh [2 ]
Singh, Kamaldeep [2 ]
机构：
[1] GZS Campus College of Engineering and Technology, Bathinda,Punjab,151001, India
[2] Yadavindra College of Engineering, Punjabi University Guru Kashi Campus, Talwandi Sabo,Punjab,151302, India
来源：
International Journal of Advanced Manufacturing Technology | 2020年 / 110卷 / 1-2期
关键词：
Vegetable oils;
D O I：
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中图分类号：
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摘要：
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页码：125 / 137
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