TEXTURAL PROPERTIES AND FOOD ACCEPTABILITY

被引：3

作者：

SHERMAN, P ^{[1
]}

机构：

[1] UNIV LONDON, QUEEN ELIZABETH COLL, DEPT FOOD SCI & NUTR, CAMPDEN HILL RD, LONDON W8 7AH, ENGLAND

来源：

PROCEEDINGS OF THE ROYAL SOCIETY SERIES B-BIOLOGICAL SCIENCES | 1975年 / 191卷 / 1102期

关键词：

D O I：

10.1098/rspb.1975.0117

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：131 / 144

页数：14

共 45 条

[1]

AHMED E M, 1971, Journal of Texture Studies, V2, P489, DOI 10.1111/j.1745-4603.1971.tb00596.x

[2]

BOWMAN F, 1972, Journal of Texture Studies, V3, P478, DOI 10.1111/j.1745-4603.1972.tb00645.x

[3]

BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x

[4]

Bratzler L.J., 1932, THESIS KANSAS STATE

[5]

CASIMIR D J, 1971, Journal of Texture Studies, V2, P419, DOI 10.1111/j.1745-4603.1971.tb00590.x

[6]

FINNEY E E JR, 1972, Journal of Texture Studies, V3, P263, DOI 10.1111/j.1745-4603.1972.tb00632.x

[7]

FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[8]

GLICKSMAN M, 1971, CRC CRIT REV FD TECH, P21

[9] WORKSOFTENING OF MARGARINE AND SHORTENING [J].

HAIGHTON, AJ .

[10]

HANSEN L J, 1972, Journal of Texture Studies, V3, P146, DOI 10.1111/j.1745-4603.1972.tb00619.x