The Evaluation of Fracture Energy at the Interface between Grilled Fish Protein and Metal

We have a problem of fish adhering to the metal grids of grill during grilling fish strongly. This problem is difficult to be solved because the grids of grill coated the fluorine resin which was used generally could be disintegrated at more than 300 °C. This adhesion mechanism is so complic...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Naoko Honda, Noritsugu Umehara, Takayuki Tokoroyama, Ryusei Ohashi, Akira Hanafusa
Formato: article
Lenguaje:EN
Publicado: Japanese Society of Tribologists 2010
Materias:
Acceso en línea:https://doaj.org/article/290f651a524945aea1c6bd056afec945
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!