✦ LIBER ✦

TEXTURAL CHARACTERISTICS OF INSTITUTIONAL AND COMMERCIAL PUREED FOODS

✍ Scribed by W.J. Dahl; S.J. Whiting; R.T. Tyler

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Deformation and recrystallization textur

✍ Hansen, Niels ;Jensen, Dorte Juul 📂 Article 📅 1986 🏛 The Minerals, Metals & Materials Society 🌐 English ⚖ 715 KB

Characteristics of faeces from instituti

✍ R.W. Payne 📂 Article 📅 1986 🏛 Elsevier Science ⚖ 508 KB

INTERDEPENDENCY AND UNDERLYING DIMENSION

✍ HIDAYAT SYARIEF; D. D. HAMANN; F. G. GIESBRECHT; CLYDE T. YOUNG; R. J. MONROE 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 1022 KB

SENSORY EVALUATION OF THE TEXTURE OF 49

✍ S. TAREA; G. CUVELIER; J.M. SIEFFERMANN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 138 KB

Texture evolution of commercial pure Ti

✍ Hai-tao Jiang, Ji-xiong Liu, Zhen-li Mi, Ai-min Zhao, Yan-jun Bi 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 518 KB

Magnitude Estimation of Infant Foods I.

✍ McDaniel, M.R.; Harasym, L.C. 📂 Article 📅 1979 🏛 Elsevier ⚖ 754 KB