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...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Japanese Society of Tribologists
2010
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/290f651a524945aea1c6bd056afec945 |
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