摘要:
‘Texture in Foods', by H. Corey (Foster D. Snell, Inc., Florham Park, N. J.)‘Modifications to the Weissenberg Rheogoniometer for Hemorheological and other Biorheological Studies', by R. G. King and A. L. Copley‘A Device for Measuring Crushing Strength of Granular Material', by P. B. Linkson‘A Method for Determining the Viscoelastic Properties of Biological Fluids', by W. Philippoff*, C. D. Han**,B. Barnett, and M. J. Dulfano***,‘Determination of the Yield Value of Blood', by J. F. Stoltz and A. Larcan‘A Recording Food Grinder', by P. W. Voisey and J. M. de Man‘Rheological Properties of Wheat Flour Doughs. 1: Method for Determining the Large Deformation and Rupture Properties in Simple Tension', by N. W. Tschoegl, J. A. Rinde, and T. L. Smith‘Rheological Properties of Wheat Flour Doughs. II: Dependence of Large Deformations and Rupture Properties in Simple Tension on Time, Temperature, and Water Absorption’ by N. W. Tschoegl, J. A. Rinde, and T. L. Smith‘Rheological Properties of Wheat Flour Doughs. III: Dynamic Shear Modulus and its Dependence on Frequency, Amplitude, and Dough Composition', by J. R. Smith, T. L. Smith, and N. W. Tschoegl‘Rheological Properties of Wheat Flour Doughs IV Creep and Creep Recovery in Simple Tension', by T. L. Smith and N. W. Tschoegl‘Peanut Texture; A Procedure and Its Application', by J. Pominski, H. M. Pearce, Jr., and J. J, Spadano‘Evaluation of Certain Physical Properties of Meat Using the Instron Tester', by D. W. Stanley, G. P. Pearson, and V. E. Coxworth‘Tomato Skin Strength ‐ Its Measurement and Relation to Cracking', by P. W. Voisey, L. H. Lyall, and M. Kleck‘Prediction of the Application Behavior of Cosmetics from Rheological Measurements', by F. Langenbucher and B. Lange‘Texture Panel Evaluation of Potato Chips', by E. F. Stier‘Sensory Test for Rheological Properties of W/O Type Cosmetic Cream', by K. Suzuki*, S. Matsumoto**, T. Watanabe and S. Ono***‘Fats as Structural Components of Foods', by K. G. Berger‘Some Aspects of Cooked Potato Texture and Appearance. II: Potato Cell Size Stability During Cooking and Freezing', by C. W. Bretzloff‘Bovine Muscle Tenderness as Related to Protein Solubility', by M. E. Dikeman, G. R. Beecher, and H. J. Tuma‘Heat and Calcium Treatment for Firming Red Tart Cherries in a Hot‐Fill Process', by R. L. LaBelle‘Strength of Collagen Fibres Obtained from Different Sources', by V. Mohanaradhakrisknan, N. Ramanathan, and Y. Nayudamma‘Histological and Physical Changes During Processing of Freeze‐dried and Compressed Carrots', by A. R. Rahman, W. L. Henning, and D. E. Westcott‘Properties of Smoked Minced Fish Containing Protein Substance of Sprats', by R. G. Razumovskaya, V. G. Proselkov, A. P. Chernogortsev‘Measurement of Texture Parameters of Freeze‐Dried Beef', by G. A. Reidy and D. R. Heldman‘Factors Affecting the Quality of Pie Dough and Pie Crust', by B. S. Miller and H. B. Trimbo‘Evaluation of Several Methods for Predicting Tenderness in Turkeys', by J. L. Welbourn‘Stab
ISSN:0022-4901
DOI:10.1111/j.1745-4603.1971.tb00280.x
出版商:Blackwell Publishing Ltd
年代:1971
数据来源: WILEY
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Volume 2 issue 1
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