Author:
Zhang Junhua,Daubert Christopher R.,Foegeding E. Allen
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Reference43 articles.
1. Anderson TL (1995) Fracture mechanics: fundamentals and applications, 2nd edn. CRS, New York
2. Antoniou KD, Petridis D, Raphaelides S, Omar ZB, Kesteloot R (2000) Texture assessment of French cheeses. J Food Sci 65:168–172
3. Blanshard JMV, Derbyshire W (1975) The composition of meat. Physico-chemical on stiff chain constituents of polysaccharide gels. Colloid Polym Sci 255:856–860
4. Bot A, von Amerongen IA, Groot RD, Hoekstra NL, Agterof GM (1996) Large deformation rheology of gelatin gels. Polym Gels Networks 4:189–227
5. Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M (2003) Relationships among rheological and sensorial properties of young cheeses. J Dairy Sci 86:3054–3067
Cited by
49 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献