Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
- 1 July 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (4) , 397-403
- https://doi.org/10.1111/j.1365-2621.1963.tb00217.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- DESCRIPTIVE TERMS AND POINTS SYSTEMS FOR RATING FOOD QUALITIESJournal of Food Science, 1955
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- A Procedure for Quantifying Subjective Appraisals of Odor, Flavor and Texture of FoodstuffsPublished by JSTOR ,1950
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936