AAAAAA

   
Results: 1-3 |
Results: 3
USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS - RELEVANCE TO MEASUREMENT OF FOOD TEXTURE
Authors: BROWN WE EVES D ELLISON M BRAXTON D
Citation: We. Brown et al., USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS - RELEVANCE TO MEASUREMENT OF FOOD TEXTURE, Journal of texture studies, 29(2), 1998, pp. 145-167
INDIVIDUALITY OF UNDERSTANDING AND ASSESSMENT OF SENSORY ATTRIBUTES OF FOODS, IN PARTICULAR, TENDERNESS OF MEAT
Authors: BROWN WE LANGLEY KR MIOCHE L MARIE S GERAULT S BRAXTON D
Citation: We. Brown et al., INDIVIDUALITY OF UNDERSTANDING AND ASSESSMENT OF SENSORY ATTRIBUTES OF FOODS, IN PARTICULAR, TENDERNESS OF MEAT, Food quality and preference, 7(3-4), 1996, pp. 205-216
ASSOCIATION BETWEEN CHEWING EFFICIENCY AND MASTICATION PATTERNS FOR MEAT, AND INFLUENCE ON TENDERNESS PERCEPTION
Authors: BRAXTON D DAUCHEL C BROWN WE
Citation: D. Braxton et al., ASSOCIATION BETWEEN CHEWING EFFICIENCY AND MASTICATION PATTERNS FOR MEAT, AND INFLUENCE ON TENDERNESS PERCEPTION, Food quality and preference, 7(3-4), 1996, pp. 217-223
Risultati: 1-3 |