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：

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

页码：25 / 49

页数：25

共 39 条

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