PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS-Reference-Cited by-同舟云学术

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

Published:2008-04 Issue:2 Volume:39 Page:129-149
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

DI MONACO R.,CAVELLA S.,MASI P.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2008.00134.x/fullpdf

Reference31 articles.

1. Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches

2. Relevant factors in strategies for fat reduction in meat products

3. J.M. AGUILERA, D.W. STANLEY, and G.V. Barbosa-Canovas, 1999 . InMicrostructural Principles of Food Processing and Engineering , 2nd ed. (, ed.) pp.185 -249 , Aspen Publishing Co. Gaithersburg, MD.

4. Texture Assessment of French Cheeses

5. Instrumental and Expert Assessment of Mahon Cheese Texture

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