Fracture energy during slicing of frozen meat by a vibrating knife-Reference-Cited by-同舟云学术

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Fracture energy during slicing of frozen meat by a vibrating knife

Published:1997-08 Issue:4 Volume:46 Page:387-399
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

King Marcus J.

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. The mechanics of elastic fracture;Atkins,1985

2. An instrumented microtome for improved histological sections and the measurement of fracture toughness;Atkins;Journal of Material Science,1984

3. Ice morphology in frozen beef;Bevilacqua;Journal of Food Technology,1980

4. Fracture toughness of frozen meat;Dobraszczyk;Meat Science,1987

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2. Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives;Comprehensive Reviews in Food Science and Food Safety;2022-01-24

3. Current intelligent segmentation and cooking technology in the central kitchen food processing;Journal of Food Process Engineering;2019-06-30

4. Less-invasive non-embedded cell cutting by nanomanipulation and vibrating nanoknife;Applied Physics Letters;2017-01-23

5. Cutting meat with bone using an ultrahigh pressure abrasive waterjet;Meat Science;2009-04

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