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Constitutive equation of butter at static loading
This study focuses on the constitutive modelling of finite deformation in the commercially obtained butter (composition is 83 % of milk fat) at the temperature 17–20 °C. The specimens from the butter (height L0=14.6 mm and diameter 20 mm) have been compressed between two parallel metal plates at a f...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Mendel University Press
2008-01-01
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| Serie: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Soggetti: | |
| Accesso online: | https://acta.mendelu.cz/56/5/0147/ |
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