METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES
- 30 January 1975
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 5 (4) , 459-469
- https://doi.org/10.1111/j.1745-4603.1975.tb01111.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- DETERMINATION OF FRESH PAPAYA'S TEXTURE BY PENETRATION TESTSJournal of Food Science, 1974
- FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHODJournal of Texture Studies, 1969
- Measure of Shear and Compression Components of Puncture TestsJournal of Food Science, 1966
- An improved type of pressure tester for the determination of fruit maturity /Published by Smithsonian Institution ,1925