MEASUREMENT OF FAT CONSISTENCY BY PENETRATION METHOD

被引：6

作者：

KAMEL, BS ^{[1
]}

DEMAN, JM ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1975年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(75)73734-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：117 / 121

页数：5

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[4]

Deman J M, 1969, J Texture Stud, V1, P114, DOI [10.1111/j.1745-4603.1969.tb00960.x, 10.1111/j.1745-4603.1969.tb00953.x]

[5]

FOLEY J, 1962, 16 INT DAIR C COP DE, V2, P42

[6]

KRUISHEER C. I., 1938, Chemisch Weekblad, V35, P719

[7]

VOISEY PETER W., 1964, PROC AMER SOC HORT SCI, V84, P557

[8]

OFFICIAL TENTATIVE M