共 30 条
[1]
Berry B. W., 1986, Journal of Sensory Studies, V1, P15, DOI 10.1111/j.1745-459X.1986.tb00156.x
[2]
BOURNE CM, 1982, FOOD TEXTURE VISCOSI
[3]
Bratzler L.J., 1932, THESIS KANSAS STATE
[4]
CARDELLO AV, 1983, FOOD MICROSTRUCT, V2, P119
[5]
CIVILLE G V, 1975, Journal of Texture Studies, V6, P19, DOI 10.1111/j.1745-4603.1975.tb01115.x
[6]
COHEN S H, 1982, Food Microstructure, V1, P99
[9]
FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x