Results 231 to 240 of about 32,527 (262)
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Combined effects of aging and low temperature, long time heating on pork toughness

Meat Science, 2019
The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins were determined.
Shengjie Li   +5 more
openaire   +2 more sources

Strength and toughness of elastomers at low temperatures

Journal of Polymer Science Part B: Polymer Letters, 1972
R. T. Brown   +2 more
openaire   +1 more source

Toughness of Spider Silk at High and Low Temperatures

Advanced Materials, 2005
Y. Yang   +6 more
openaire   +1 more source

Impact Toughness of Q460 Frw for Building Structure at Low Temperature

SSRN Electronic Journal, 2022
zhiming wang   +6 more
openaire   +1 more source

Evaluation of Fracture Toughness of Polymer Alloys at a Low Temperature

1992
Junichi Kusumoto   +2 more
openaire   +1 more source

Effect of Temperature on Tensile Strength and Mode I Fracture Toughness of a High Temperature Epoxy Adhesive

Journal of Adhesion Science and Technology, 2012
M D Banea   +2 more
exaly  

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