Test Cells for Objective Textural Measurements1
Author:
- Peter W. VoiseyPVPeter W. Voisey
- 1 July 1970
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 3 (3) , 93-102
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The Whys and Whats of Objective Texture MeasurementsCanadian Institute of Food Technology Journal, 1969
- Relative Differences in Tenderness of Breast Muscle in Normal and Two Dystrophic Mutant Strains of ChickensJournal of Food Science, 1969
- Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn FowlJournal of Food Science, 1968
- Microscopic Characteristics of Cooked Muscles Subjected to Stretch‐Tension during RigorJournal of Food Science, 1968
- The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine MuscleJournal of Food Science, 1967
- Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine BreedsJournal of Food Science, 1966
- Texture and Pectin Changes in Canned ApricotsJournal of Food Science, 1966
- Modification of the Curd Firmness Test for Cottage CheeseJournal of Dairy Science, 1966
- Evaluation of Toughness Differences in Chickens in Terms of Consumer ReactionJournal of Food Science, 1965
- Comparison of Shear Press Measurements and Sensory Evaluation of Angel CakesJournal of Food Science, 1965