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On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs
SYS 0444684 LBL 02036^^^^^2200421^^^450 005 20240111140903.7 014 $a 000359331700011 $2 WOS 014 $a 84930216360 $2 SCOPUS 017 70
$a 10.1016/j.jfoodeng.2015.05.030 $2 DOI 100 $a 20160301d m y slo 03 ba 101 0-
$a eng $d eng 102 $a GB 200 1-
$a On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading - Japanese quail eggs 215 $a 9 s. $c P 463 -1
$1 001 cav_un_epca*0253764 $1 011 $a 0260-8774 $e 1873-5770 $1 200 1 $a Journal of Food Engineering $v Roč. 166, May (2015), s. 86-94 $1 210 $c Elsevier 610 0-
$a egg quality 610 0-
$a japanese quail 610 0-
$a haugh units 610 0-
$a storage duration 610 0-
$a non-Newtonian fluid 610 0-
$a non-destructive impact 610 0-
$a surface displacement 700 -1
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$3 cav_un_auth*0101970 $a Trnka $b Jan $i D 5 - Ultrazvukové metody $j D 5 - Ultrasonic Methods $p UT-L $w D4 – Impacts and Waves in Solids and Centre CeNDYNMAT $4 070 $T Ústav termomechaniky AV ČR, v. v. i. 701 -1
$3 cav_un_auth*0230064 $a Nedomová $b Š. $y CZ $4 070 701 -1
$3 cav_un_auth*0017081 $a Buchar $b J. $y CZ $4 070 856 $q textový dokument pdf $s 2,67 MB
Number of the records: 1