Elastic and viscoelastic Poisson's ratio determination for selected citrus fruits
Elastic and viscoelastic Poisson's ratio determination for selected citrus fruits
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DOI：
10.13031/2013.34332
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发表时间：
1981
影响因子：
1.5
通讯作者：
S. Gyasi;R. Fridley;Paul Chen
中科院分区：
文献类型：
--
作者：
S. Gyasi;R. Fridley;Paul Chen
确定弹性和粘弹性泊松比的程序进行了评价。对柑橘果肉和果皮进行了测试，并测定了泊松比值。
ABSTRACT PROCEDURES for determining elastic and visco-elastic Poisson's ratio were evaluated. Citrus fruit flesh and rind were tested and values of Poisson's ratio were determined.