Measure of Shear and Compression Components of Puncture Tests
- 1 March 1966
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 31 (2), 282-291
- https://doi.org/10.1111/j.1365-2621.1966.tb00494.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Potato quality XV. Improving texture and measuring textural changes in potato flakesAmerican Journal of Potato Research, 1963
- OBJECTIVE AND SUBJECTIVE STUDIES ON FACTORS AFFECTING TOUGHNESS AND STRINGINESS OF KALE (BRASSICA OLERACEA ACEPHALA)Journal of Food Science, 1950
- A Quantitative Hardness Tester for Food ProductsScience, 1949
- A Practical Method for Quantitative Evaluation of Texture in Sweet Corn Inbreds and Hybrids1Agronomy Journal, 1948
- 288. A simplification of the Scott Blair-Coppen test for the pitching consistency of cheese curdJournal of Dairy Research, 1941
- 273. The consistency of cheese curd at the pitching point and its bearing on the firmness and quality of the finished cheeseJournal of Dairy Research, 1941
- I-methods of dairy control in Holland and II-an analytical study on the quality and specially the firmness of butterJournal of the Society of Chemical Industry, 1939
- Biochemistry of Plant Diseases. V. Relation between Susceptibility to Brown Rot in Plums and Physical and Chemical PropertiesBotanical Gazette, 1925
- Correlation between Size of the Fruit and the Resistance of the Tomato Skin to Puncture and Its Relation to Infection with Macrosporium tomato CookeAmerican Journal of Botany, 1920
- Simple appliances for testing the consistency of semisolids, with note on a new method of examining butterThe Analyst, 1893