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A GENERALIZED PHENOMENOLOGICAL RHEOLOGICAL MODEL FOR FISH FLESH.
- Published in:
- Journal of Texture Studies, 1981, v. 12, n. 4, p. 413, doi. 10.1111/j.1745-4603.1981.tb00258.x
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- Article
A PHYSICO-CHEMICAL STUDY OF THE MECHANICAL PROPERTIES OF LOW AND INTERMEDIATE MOISTURE FOODS.
- Published in:
- Journal of Texture Studies, 1970, v. 1, n. 4, p. 464, doi. 10.1111/j.1745-4603.1970.tb00745.x
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- Article
Perception of texture by trained and consumer panelists
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1186
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- Article
Evaluation of the compressive deformability modulus of fresh and cooked fish flesh
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1318
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- Article
Sensory ratio scales relating hardness and crunchiness to mechanicalproperties of space cubes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 200
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- Article
IMPROVEMENT OF THE TEXTURE OF DEHYDRATED CELERY BY GLYCEROL TREATMENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 4, p. 568, doi. 10.1111/j.1365-2621.1972.tb02694.x
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- Article
ANTIOXIDANT EFFECT OF SPICES, HERBS AND PROTEIN HYDROLYZATES IN FREEZE-DRIED MODEL SYSTEMS: SYNERGISTIC ACTION WITH SYNTHETIC PHENOLIC ANTIOXIDANTS.
- Published in:
- Journal of Food Processing & Preservation, 1977, v. 1, n. 2, p. 153, doi. 10.1111/j.1745-4549.1977.tb00320.x
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- Article