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Results: 3
SENSORY DESCRIPTIVE TEXTURE ANALYSES OF COOKED RICE AND ITS CORRELATION TO INSTRUMENTAL PARAMETERS USING AN EXTRUSION CELL
Authors: MEULLENET JFC GROSS J MARKS BP DANIELS M
Citation: Jfc. Meullenet et al., SENSORY DESCRIPTIVE TEXTURE ANALYSES OF COOKED RICE AND ITS CORRELATION TO INSTRUMENTAL PARAMETERS USING AN EXTRUSION CELL, Cereal chemistry, 75(5), 1998, pp. 714-720
BI-CYCLICAL INSTRUMENT FOR ASSESSING TEXTURE PROFILE PARAMETERS AND ITS RELATIONSHIP TO SENSORY EVALUATION OF TEXTURE
Authors: MEULLENET JFC CARPENTER JA LYON BG LYON CE
Citation: Jfc. Meullenet et al., BI-CYCLICAL INSTRUMENT FOR ASSESSING TEXTURE PROFILE PARAMETERS AND ITS RELATIONSHIP TO SENSORY EVALUATION OF TEXTURE, Journal of texture studies, 28(1), 1997, pp. 101-118
EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK
Authors: THOMAS JH MEULLENET JFC CARPENTER JA
Citation: Jh. Thomas et al., EFFECT, DEVELOPMENT AND OPTIMIZATION OF MIXING TEMPERATURE, TIME AND PARTICLE REDUCTION IN THE MANUFACTURE OF RESTRUCTURED BEEF STEAK, Journal of food quality, 17(4), 1994, pp. 285-298
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