MEASUREMENT OF ICE-CREAM TEXTURE WITH CONSTANT SPEED PENETROMETER

被引：15

作者：

TANAKA, M

PEARSON, AM

DEMAN, JM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1972年 / 5卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(72)74098-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：105 / &

共 13 条

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[3]

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[4]

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[5]

KLOTZEK LEONARD M., 1966, J DAIRY SCI, V49, P1285, DOI 10.3168/jds.S0022-0302(66)88074-8

[6]

REID WHE, 1959, 15 INT DAIR C, V2, P1179

SHAMA, F ;

SHERMAN, P .

[8]

SHAW D, 1963, PHYSICAL STRUCTURE I

[9]

SOMMER HH, 1951, THEORY PRACTICE ICE

[10]

Tanaka M, 1971, J Texture Stud, V2, P306, DOI 10.1111/j.1745-4603.1971.tb01007.x