QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS: TEXTURE, FLAVOR AND APPEARANCE
- 1 September 1982
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 6 (3) , 133-153
- https://doi.org/10.1111/j.1745-4549.1982.tb00649.x
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food ProductsJournal of Food Science, 1981
- Relative Importance of Perceptual Factors to Consumer Acceptance: Linear vs Quadratic AnalysisJournal of Food Science, 1981
- AN APPROACH TO SOLVING THE OPTIMAL TEMPERATURE CONTROL PROBLEM FOR STERILIZATION OF CONDUCTION‐HEATING FOODSJournal of Food Process Engineering, 1980
- ORAL PERCEPTION OF SOLUTION VISCOSITYJournal of Texture Studies, 1979
- VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENT 1,2Journal of Texture Studies, 1978
- INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITYJournal of Food Science, 1977
- THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEATJournal of Food Science, 1972
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- Texture Profile MethodJournal of Food Science, 1963
- STERILIZATION OF CUCUMBERS FOR STUDIES ON MICROBIAL SPOILAGE a,bJournal of Food Science, 1954