✦ LIBER ✦

Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture

✍ Scribed by FRANCES R. JACK; JOHN R. PIGGOTT; ALISTAIR PATERSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Sensory and Compositional Relationships

✍ S. Hulin-Bertaud; K.N. Kilcawley; M.G. Wilkinson; C.M. Delahunty 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 123 KB

Relationship between Sensory and Instrum

✍ R. Xiong; J-F. Meullenet; J.A. Hankins; W.K. Chung 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 120 KB

Relationships between rheology and compo

✍ FRANCES R. JACK; ALISTAIR PATERSON; JOHN R. PIGGOTT 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 549 KB

Improved Correlation Between Sensory and

✍ C.M. Lee And; A.V.A. Resurreccion 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 458 KB

TEXTURE OF CUCUMBERS: CORRELATION OF INS

✍ IK J. JEON; WILLIAM M. BREENE; SHIRLEY T. MUNSON 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 458 KB

Texture of Pecans Measured by Sensory an

✍ A. OCÓN; A. ANZALDÚA-MORALES; A. QUINTERO; G. GASTÉLUM 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 515 KB