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

Ghebremedhin, Marta; Bächle, Mathias; Vilgis, Thomas A.

doi:10.1063/5.0083730

Item

ITEM ACTIONSEXPORT

Add to Basket

Local TagsRelease HistoryDetailsSummary

Released

Journal Article

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

MPS-Authors

/persons/resource/persons189202

Ghebremedhin, Marta
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

/persons/resource/persons267664

Bächle, Mathias
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

/persons/resource/persons48919

Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

External Resource

No external resources are shared

Fulltext (restricted access)

There are currently no full texts shared for your IP range.

Fulltext (public)

5.0083730.pdf
(Publisher version), 5MB

Supplementary Material (public)

There is no public supplementary material available

Citation

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.

Cite as: https://hdl.handle.net/21.11116/0000-000A-7965-D

Abstract

There is no abstract available