A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures-Reference-Cited by-同舟云学术

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A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures

Published:2001-01 Issue:1 Volume:12 Page:17-24
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Duizer Lisa

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference51 articles.

1. Consumer Awareness of and Attitudes to Food Texture;Szczesniak;J. Text Stud.,1971

2. Consumer Awareness of Texture and Other Food Attributes;Szczesnaiak;Food Technol.,1963

3. The Terminology of Food Texture;Jowitt;J. Text Stud.,1974

4. Effect of Visual Clues on Evaluation of Bite Sounds of Foodstuffs;Dacremont;Sciences des Aliments,1993

5. Food Crushing Sounds. An Introductory Study;Drake;J. Food Sci.,1963

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