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  1. 1
    Influence of Raw Meat Content on 3D-Printing and Rheological Properties

    Influence of Raw Meat Content on 3D-Printing and Rheological Properties by Marius Herold, Sören Morick, Oliver Hensel, Uwe Grupa

    Published 2021-05-01
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  2. 2
    Texture analysis of blanched vegetables using high- and low-speed measuring methods

    Texture analysis of blanched vegetables using high- and low-speed measuring methods by Christian Schmitt, Thomas Friedl, Nadine Mattes, Uwe Grupa, Oliver Hensel

    Published 2017-04-01
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