Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery products
Research output: Contribution to journal › Research article › Contributed
Contributors
Details
| Original language | English |
|---|---|
| Pages (from-to) | E510-E513 |
| Journal | Journal of food science : JFS online |
| Volume | 70 |
| Publication status | Published - 2005 |
| Peer-reviewed | No |
External IDs
| Scopus | 29544440282 |
|---|---|
| ORCID | /0000-0002-1914-8473/work/142249465 |