@article{Herold2021,
	author={Herold, Marius and Morick, Sören and Oliver, Hensel and Grupa, Uwe},
	title={Influence of Raw Meat Content on 3D-Printing and Rheological Properties},
	journal={International Journal of Food Studies},
	volume={10},
	number={1},
	pages={S. 195-202},
	keywords={3D-printing and Rheological properties and Amplitude sweep and 660 Chemische Verfahrenstechnik},
	month={05},
	year={2021},
	publisher={ISEKI Food Association},
	school={Hochschule Fulda, Fulda},
	url={https://fuldok.hebis.de/xmlui/handle/fuldok/819},
	doi={10.25716/fuldok-789}
	}