COMPARISON OF SHEAR PRESS MEASUREMENTS AND SENSORY EVALUATION OF ANGEL CAKES

被引：23

作者：

FUNK, K

ZABIK, ME

DOWNS, DM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01832.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：729 / &

共 16 条

[1]

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[2]

BARMORE MA, 1936, 15 COL AGR EXPT STA

[3]

BRAMBLETT VD, 1964, FOOD TECHNOL-CHICAGO, V18, P245

[4]

BRIANT AM, 1956, J HOME ECON, V48, P420

[5]

BURRILL LM, 1962, FOOD TECHNOL-CHICAGO, V16, P145

[6]

CARLIN AF, 1953, FOOD TECHNOL-CHICAGO, V7, P268

[7] THE USE OF ANGEL FOOD CAKE TO TEST EGG WHITE QUALITY [J].

HARNS, JV ;

SAUTER, EA ;

MCLAREN, BA ;

STADELMAN, WJ .

[8]

JORDAN R, 1954, 612 PURD AGR EXPT ST

[9]

Kramer A. K., 1951, FOOD ENG, V23, P112

[10]

PEET LJ, 1937, 213 AGR EXPT STA RES