Influence of sectility speed on the relationship between sensory and instrumental evaluation of edible fat firmness-Reference-Cited by-同舟云学术

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Influence of sectility speed on the relationship between sensory and instrumental evaluation of edible fat firmness

Published:1992-03 Issue:3 Volume:194 Page:240-243
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Rohm Harald

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01198414.pdf

Reference23 articles.

1. Bourne MC (1975) In: Rha CK (ed) Theory, determination and control of physical properties of food materials. Reidel, Dordrecht

2. Knoop E (1972) IDF Doc 14

3. Dixon BD (1974) Aust J Dairy Technol 29:15?20

4. Dixon BD, Williams T (1977) Aust J Dairy Technol 32:177?179

5. Prentice JH (1954) J Lab Pract 3:186?189

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3. RHEOLOGICAL BEHAVIOUR OF BUTTER AT LARGE DEFORMATIONS;Journal of Texture Studies;1993-08

4. Physical Characterization of Milk Fat and Milk Fat-Based Products;Advanced Dairy Chemistry Volume 2 Lipids

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