Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering-Reference-Cited by-同舟云学术

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Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering

Published:1991-11 Issue:6 Volume:56 Page:1567-1571
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HAGURA YOSHIO,WATANABE HISAHIKO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08642.x/fullpdf

Reference12 articles.

1. A. T. DiBenedetto, 1967 . The Structure and Properties of Materials , p. 295 , McGraw-Hill, New York.

2. SOME OBSERVATIONS ON THE DEPENDENCE OF STRAIN ON STRESS FOR ICE

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