THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALS
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3) , 649-651
- https://doi.org/10.1111/j.1365-2621.1977.tb12569.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- DEFORMATION TESTING OF FOODS: III. Effect of Size and Shape on the Magnitude of DeformationJournal of Texture Studies, 1972
- A QUASI‐RHEOLOGICAL MODEL ELEMENT FOR FRACTUREJournal of Texture Studies, 1971
- THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENSJournal of Texture Studies, 1971
- Texture Profile of Ripening PearsJournal of Food Science, 1968