INSTRUMENTAL TESTING OF MEAT TEXTURE ? COMMENTS ON THE PAST, PRESENT AND FUTURE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1976.tb01386.x/fullpdf
Reference20 articles.
1. The Problem of Devising a Total Tenderness Score
2. IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?
3. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS
4. POSSIBLE RELATIONSHIPS BETWEEN SHEAR, TENSILE, AND ADHESION PROPERTIES OF MEAT AND MEAT STRUCTURE
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3. Measuring Meat Texture;Handbook of Muscle Foods Analysis;2008-11-10
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