The Ottawa Texture Measuring System11Contribution No. 237 from Engineering Research Service.
- 1 July 1971
- journal article
- Published by Elsevier in Canadian Institute of Food Technology Journal
- Vol. 4 (3), 91-103
- https://doi.org/10.1016/s0008-3860(71)74189-0
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- The effect of sample dimensions on the cleaving of meat in the objective assessment of tendernessInternational Journal of Food Science & Technology, 2007
- MODERNIZATION OF TEXTURE INSTRUMENTATION *Journal of Texture Studies, 1971
- Measurement of consistency of reconstituted instant potato flakesAmerican Journal of Potato Research, 1971
- Materials for Standardizing the FMC TenderometerCanadian Institute of Food Technology Journal, 1970
- Test Cells for Objective Textural Measurements1Canadian Institute of Food Technology Journal, 1970
- 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
- The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry MeatJournal of Food Science, 1969
- OBJECTIVE MEASUREMENTS FOR TEXTURE IN FOODSJournal of Texture Studies, 1969
- Measure of Shear and Compression Components of Puncture TestsJournal of Food Science, 1966
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963