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Predicting the effect of specific gravity, moisture content, temperature and strain rate on the elastic properties of softwoods

โœ Scribed by L. C. Palka

Publisher
Springer
Year
1973
Tongue
English
Weight
827 KB
Volume
7
Category
Article
ISSN
0043-7719

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## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70ยฐC) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the