FRACTURE-TOUGHNESS OF FROZEN MEAT

被引：33
作者：
DOBRASZCZYK, BJ
ATKINS, AG
JERONIMIDIS, G
PURSLOW, PP
机构：
[1] UNIV READING, DEPT ENGN, READING RG6 2AH, BERKS, ENGLAND
[2] INST FOOD RES, BRISTOL LAB, BRISTOL BS18 7DY, AVON, ENGLAND
来源：
MEAT SCIENCE | 1987年 / 21卷 / 01期
关键词：
D O I：
10.1016/0309-1740(87)90040-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：25 / 49
页数：25
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