DEVELOPMENT OF AN INSTRUMENT FOR EVALUATING TEXTURE OF FISHERY PRODUCTS

被引：0
|
作者：
DASSOW, JA
MCKEE, LG
NELSON, RW
机构：
来源：
FOOD TECHNOLOGY | 1962年 / 16卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：108 / &
相关论文
共 50 条
  • [1] Texture analysis for evaluating the quality of pharmaceutical products
    Smewing, J
    PHARMAZEUTISCHE INDUSTRIE, 2000, 62 (07): : 556 - 558
  • [2] RATIONALIZATION OF INSTRUMENT DESIGN FOR RHEOLOGICAL AND TEXTURE TESTING OF WHEAT PRODUCTS
    VOISEY, PW
    CEREAL SCIENCE TODAY, 1974, 19 (09): : 387 - 388
  • [3] Instrument choice in a fishery
    Boyce, JR
    JOURNAL OF ENVIRONMENTAL ECONOMICS AND MANAGEMENT, 2004, 47 (01) : 183 - 206
  • [4] Fishery products
    ASHRAE Handbook, 2002,
  • [5] Development of Blockchain-Based Traceability System for Fishery Products
    Jaya, Edward Alexander
    Candra, Muhammad Zuhri Catur
    Ferindra, Taufiq Dwi
    PROCEEDINGS OF 2021 INTERNATIONAL CONFERENCE ON DATA AND SOFTWARE ENGINEERING (ICODSE): DATA AND SOFTWARE ENGINEERING FOR SUPPORTING SUSTAINABLE DEVELOPMENT GOALS, 2021,
  • [6] Development of a new traceable areal surface texture measuring instrument
    Leach, R. K.
    Flack, D. R.
    Hughes, E. B.
    Jones, C. W.
    WEAR, 2009, 266 (5-6) : 552 - 554
  • [7] Phosphates in fishery products Quantified analysis of polyphosphates in fishery products by thermodifferentialfotometry
    Kruse, Reinhard
    Bartelt, Edda
    FLEISCHWIRTSCHAFT, 2009, 89 (02): : 144 - 148
  • [8] Development of an instrument for evaluating anxiety caused by cognitive conflict
    Kim, Y
    Bao, L
    2004 Physics Education Research Conference, 2005, 790 : 49 - 52
  • [9] EVALUATING FAMILY-THERAPY TRAINING - THE DEVELOPMENT OF AN INSTRUMENT
    BREUNLIN, DC
    SCHWARTZ, RC
    KRAUSE, MS
    SELBY, LM
    JOURNAL OF MARITAL AND FAMILY THERAPY, 1983, 9 (01) : 37 - 47
  • [10] Development of a new instrument for evaluating individuals' dietary intakes
    Wang, Da-Hong
    Kogashiwa, Michiko
    Kira, Shohei
    JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 2006, 106 (10) : 1588 - 1593
12345