Electromyography as a Novel Method for Examining Food Texture
- 30 April 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 859-860
- https://doi.org/10.1111/j.1365-2621.1986.tb13958.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Gelatin Photoelasticity: A New Technique for Measuring Stress Distributions in Gels During Penetration TestingJournal of Food Science, 1984
- TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODSJournal of Texture Studies, 1975