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THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE

LANGLEY, KR, MARTIN, A and OGIN, SL (1994) THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE COMPOSITES SCIENCE AND TECHNOLOGY, 50 (2). pp. 259-264.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
LANGLEY, KRUNSPECIFIEDUNSPECIFIED
MARTIN, AUNSPECIFIEDUNSPECIFIED
OGIN, SLs.ogin@surrey.ac.ukUNSPECIFIED
Date : 1 January 1994
Identification Number : 10.1016/0266-3538(94)90147-3
Uncontrolled Keywords : Science & Technology, Technology, Materials Science, Composites, Materials Science, MATERIALS SCIENCE, COMPOSITES, FRACTURE TOUGHNESS, PROTEIN MATRIX, MODEL FOOD COMPOSITE, CRACK-PROPAGATION, EPOXY-RESIN, STRENGTH, GELS, MICROSTRUCTURE, COMPRESSION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 11:11
Last Modified : 17 May 2017 14:54
URI: http://epubs.surrey.ac.uk/id/eprint/830387

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