Crossmark

Cutting characteristics of porcine tenderloin tissue along tangential direction of surface

Crossref DOI link: https://doi.org/10.1007/s00170-017-0304-3

Published Online: 2017-03-24

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wang, Dongqi

Song, Qinghua

Liu, Zhanqiang

Wan, Yi
Funding

Funding for this research was provided by:

Tai Shan Scholar Foundation (TS20130922)

Young Scholars Program of Shandong University (2015WLJH31)

Fundamental Research Funds of Shandong University (2015JC015)
License Information

License valid from 2017-03-24