FINAL STRENGTHS AND RHEOLOGICAL CHANGES DURING PROCESSING OF THERMALLY INDUCED FISH MUSCLE GELS

被引：96

作者：

MONTEJANO, JG

HAMANN, DD

LANIER, TC

机构：

来源：

JOURNAL OF RHEOLOGY | 1983年 / 27卷 / 06期

关键词：

D O I：

10.1122/1.549730

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

引用

页码：557 / 579

页数：23

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