Predicting the sensory crispness of coated turkey breast by its acoustic signature

Author:

Iliassafov Lubov,Shimoni Eyal

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Barton, G. W., Elsey, J., Jungk, S., Francis, G., Sellhewa, J., & Chessari, C. (1998). Acoustic based on-line quality estimation. CEANET Technical Computing Solution. http://www.ceanet.com.au/kb/papers/acoustic.htm. Accessed 14 July 2000.

4. Determination of the apparent fractal dimension of the force–displacement curves of brittle shacks by four different algorithms;Borges;Journal of Texture Studies,1996

5. Brennan, J. G., Jowitt, R., & Williams, A. (1974). Sensory and instrumental measurement of “brittleness” and “crispness” in biscuits. In Proceedings of the forth international congress of food science and technology, Vol. 2, Madrid, Spain. p. 130.

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