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  Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure

Ghebremedhin, M., Bächle, M., & Vilgis, T. A. (2022). Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids, 34(4): 047112. doi:10.1063/5.0083730.

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Item Permalink: https://hdl.handle.net/21.11116/0000-000A-7965-D Version Permalink: https://hdl.handle.net/21.11116/0000-000A-7966-C
Genre: Journal Article

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2022
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 Creators:
Ghebremedhin, Marta1, Author           
Bächle, Mathias1, Author           
Vilgis, Thomas A.1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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 Dates: 2022-04-12
 Publication Status: Published online
 Pages: -
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 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1063/5.0083730
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Title: Physics of Fluids
  Abbreviation : Phys. Fluids
Source Genre: Journal
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Publ. Info: Woodbury, N.Y. [etc.] : American Institute of Physics
Pages: - Volume / Issue: 34 (4) Sequence Number: 047112 Start / End Page: - Identifier: ISSN: 0031-9171
CoNE: https://pure.mpg.de/cone/journals/resource/954928595037_1