APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTS
Authors:
- 1 May 1971
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 2 (2) , 207-219
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETERJournal of Texture Studies, 1970
- OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODSJournal of Texture Studies, 1969
- A Texture Profile of Foodstuffs Based upon Well‐defined Rheological PropertiesJournal of Food Science, 1969
- Influence of the Addition of Vegetable Protein Products on the Quality of Fish SausageNIPPON SHOKUHIN KOGYO GAKKAISHI, 1968
- A Classification of Objective Methods for Measuring Texture and Consistency of FoodsJournal of Food Science, 1966
- Classification of Textural Characteristics aJournal of Food Science, 1963
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963
- Objective Measurements of Food Texture aJournal of Food Science, 1963