INFLUENCE OF FRICTION, SAMPLE DIMENSIONS AND DEFORMATION RATE ON THE UNIAXIAL COMPRESSION OF RAW POTATO FLESH

被引：16

作者：

CANET, W ^{[1
]}

SHERMAN, P ^{[1
]}

机构：

[1] UNIV LONDON,KINGS COLL,DEPT FOOD & NUTR SCI,KENSINGTON CAMPUS,CAMPDEN HILL RD,LONDON W8 7AH,ENGLAND

来源：

JOURNAL OF TEXTURE STUDIES | 1988年 / 19卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1988.tb00942.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：275 / 287

页数：13

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