SENSORY RATIO SCALES RELATING HARDNESS AND CRUNCHINESS TO MECHANICAL-PROPERTIES OF SPACE CUBES

被引：14

作者：

MOSKOWITZ, HR ^{[1
]}

SEGARS, RA ^{[1
]}

KAPSALIS, JG ^{[1
]}

KLUTER, RA ^{[1
]}

机构：

[1] USA, NATICK LABS, NATICK, MA 01760 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01022.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：200 / 202

页数：3

共 12 条

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[2]

HOLLENDER HA, 1965, TECHNOLOGY SPACE FOO

[3]

KAPSALIS J G, 1970, Journal of Texture Studies, V1, P285, DOI 10.1111/j.1745-4603.1970.tb00731.x

[4]

KLICKA MV, 1967, J AM DIET ASSOC, V51, P238

[5] RATIO SCALES OF SUGAR SWEETNESS [J].

MOSKOWIT.HR .

PERCEPTION & PSYCHOPHYSICS, 1970, 7 (05) :315-&

[6]

MOSKOWITZ H R, 1972, Journal of Texture Studies, V3, P135, DOI 10.1111/j.1745-4603.1972.tb00618.x

[7]

Moskowitz H. R., 1972, Journal of Texture Studies, V3, P89, DOI 10.1111/j.1745-4603.1972.tb00612.x

[8] MAGNITUDE AND HEDONIC SCALES OF FOOD ACCEPTABILITY [J].

MOSKOWITZ, HR ;

SIDEL, JL .

JOURNAL OF FOOD SCIENCE, 1971, 36 (04) :677-+

[9] SCALING OF APPARENT VISCOSITY [J].

STEVENS, SS ;

GUIRAO, M .

SCIENCE, 1964, 144 (362) :1157-&

[10] SCALING OF SUBJECTIVE ROUGHNESS AND SMOOTHNESS [J].

STEVENS, SS ;

HARRIS, JR .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1962, 64 (05) :489-&

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