Texture Profile Method
- 1 July 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (4), 404-409
- https://doi.org/10.1111/j.1365-2621.1963.tb00218.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963
- Tenderness of Beef.Journal of Food Science, 1962
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- Chew Count as a Measure of Tenderness of Pork Loins with Various Degrees of MarblingJournal of Food Science, 1962
- SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKSa,bJournal of Food Science, 1959
- Analysis of Foods by Sensory Difference TestsPublished by Elsevier BV ,1949
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936