DEVELOPMENT OF THE SWALLOWABLE COMPOSITION OF FOOD IN NORMAL DENTATE SUBJECTS

被引：6

作者：

JIFFRY, MTM ^{[1
]}

MOLLIGODA, A ^{[1
]}

机构：

[1] UNIV PERADENIYA,SCH DENT,PERADENIYA,SRI LANKA

来源：

关键词：

D O I：

10.1111/j.1365-2842.1983.tb00138.x

中图分类号：

R78 [口腔科学];

学科分类号：

1003 ;

摘要：

引用

页码：415 / 420

页数：6

共 7 条

[1] BRILL N, 1974, J ORAL REHABIL, V1, P323, DOI 10.1111/j.1365-2842.1974.tb01477.x
[2] VARIATIONS IN THE PARTICLES PRODUCED AT THE END OF MASTICATION IN SUBJECTS WITH DIFFERENT TYPES OF DENTITION
JIFFRY, MTM
[J]. JOURNAL OF ORAL REHABILITATION, 1983, 10 (04) : 357 - 362
[3] ANALYSIS OF PARTICLES PRODUCED AT THE END OF MASTICATION IN SUBJECTS WITH NORMAL DENTITION
JIFFRY, MTM
[J]. JOURNAL OF ORAL REHABILITATION, 1981, 8 (02) : 113 - 119
[4] MASTICATORY PERFORMANCE AND EFFICIENCY
MANLY, RS
BRALEY, LC
[J]. JOURNAL OF DENTAL RESEARCH, 1950, 29 (04) : 448 - 462
[5] ORAL PERCEPTION .1. 2-POINT DISCRIMINATION
RINGEL, RL
EWANOWSKI, SJ
[J]. JOURNAL OF SPEECH AND HEARING RESEARCH, 1965, 8 (04): : 389 - 398
[6] SIIRILAE H S, 1963, Acta Odontol Scand, V21, P415, DOI 10.3109/00016356309028204
[7] Storey A T, 1968, J Can Dent Assoc (Tor), V34, P294