ShareFRACTURE TOUGHNESS OF FROZEN MEAT.
Author(s) : DOBRASZCZYK B. J., ATKINS A. G., JERONIMIDIS G.
Type of article: Article
Summary
FRACTURE TOUGHNESS VARIES WITH THE TEMPERATURE, 268 TO 243 K (-5 TO -30 DEG C), AND THE GEOMETRY OF THE PRODUCT. A PEAK IS OBSERVED BETWEEN 263 AND 258 K (-10 AND -15 DEG C) PRESENTATION OF DIFFERENT MEASURING METHODS FOR THE DISTORTION AND FRACTURE TOUGHNESS OF FROZEN MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-231618.
Details
- Original title: FRACTURE TOUGHNESS OF FROZEN MEAT.
- Record ID : 1988-1497
- Languages: English
- Source: Meat Sci. - vol. 21 - n. 1
- Publication date: 1987
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Mechanical property; Meat; Freezing
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