MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODS
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1087-1092
- https://doi.org/10.1111/j.1365-2621.1978.tb15240.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- OPERATIONAL CONDITIONS AND THE STRESS-STRAIN RELATIONSHIP OF SOLID FOODS?THEORETICAL EVALUATIONJournal of Texture Studies, 1977
- THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALSJournal of Food Science, 1977
- EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTSJournal of Texture Studies, 1976
- STRESS RELAXATION OF DEFORMED FRUITS AND VEGETABLESJournal of Food Science, 1976
- COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITSJournal of Food Science, 1976
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975
- BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCEJournal of Texture Studies, 1970
- Texture Profile of Ripening PearsJournal of Food Science, 1968
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963