Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory-Part II: Implementation and Validation.
- DOI
- 10.3390/foods12061340
- Published
- 2023 Mar 22
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods12061340,
title = {Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory-Part II: Implementation and Validation.},
author = {De Ketelaere B and Corion M and Adriaens I and Van Liedekerke P and Saeys W},
year = {2023},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods12061340},
url = {https://doi.org/10.3390/foods12061340}
}RIS
TY - JOUR TI - Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory-Part II: Implementation and Validation. AU - De Ketelaere B AU - Corion M AU - Adriaens I AU - Van Liedekerke P AU - Saeys W PY - 2023 JO - Foods (Basel, Switzerland) DO - 10.3390/foods12061340 UR - https://doi.org/10.3390/foods12061340 ER -
APA
B, D. K., M, C., I, A., P, V. L., & W, S. (2023). Non-Destructive Eggshell Strength Assessment Using Hertz Contact Theory-Part II: Implementation and Validation.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12061340
Source records
- pubmed · retrieved 2026-09-26T13:54:35.703Z