INSTRUMENTAL METHODS OF TEXTURE MEASUREMENT

被引：0

作者：

SZCZESNIAK, AS

机构：

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暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：50 / +

页数：1

共 34 条

[11]

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[12]

FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[13]

Gordon A., 1969, Food Processing Industry, V38, P54

[14]

GORDON A, 1967, BFMIRA50 SCI TECH SU

[15]

HALLER MH, 1941, USDA627 CIRC

[16] OBJECTIVE METHODS FOR MEASUREMENT OF CONSISTENCY IN SOLID FOODS [J].

HEISS, R ;

WITZEL, H .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1969, 141 (02) :87-&

[17] TEXTURE OF SEMI-SOLID FOODS - SENSORY AND PHYSICAL CORRELATES [J].

HENRY, WF ;

KATZ, MH ;

PILGRIM, FJ ;

MAY, AT .

KASTNER, CL ;

HENRICKSON, RL .

[19]

KRAMER A, 1966, FUNDAMENTALS QUALITY, pCH7

[20]

KRAMER A, 1966, FUNDAMENTALS QUALITY, pCH4