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Journal of Texture Studies|April 4, 2017
RELATIONSHIPS OF HISTOLOGICAL STRUCTURE TO TEXTURE OF FRESH AND PROCESSED FRUITS AND VEGETABLESR M ReeveJournal of Texture Studies|April 4, 2017
BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCEAlina S Szczesniak, Philip R Humbaugh, Harry W BlockJournal of Texture Studies|April 4, 2017
TEXTURAL PROPERTIES OF DEHYDRATED FOODS. RELATIONSHIPS WITH THE THERMODYNAMICS OF WATER VAPOR SORPTIONJohn G Kapsalis, Birger Drake, Birgit JohanssonJournal of Texture Studies|April 4, 2017
THE DETERMINATION OF POISSON'S RATIO BY COMPRESSION TESTS OF CYLINDRICAL SPECIMENSJ R Hammerle, W F McCLUREJournal of Texture Studies|April 4, 2017
RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat GelTeruo Nakayama, Yasushi SatoJournal of Texture Studies|April 4, 2017
AN ACCURATE, LOW COST FIRMNESS MEASURING INSTRUMENTR G Diener, F E Sobotka, A E WatadaJournal of Texture Studies|April 4, 2017
MEASUREMENT OF PEA TENDERNESS: I: An Appraisal of the F. M. C. Pea TenderometerPeter W Voisey, I L NonneckeJournal of Texture Studies|April 4, 2017
MEASUREMENT OF TEXTURAL PROPERTIES OF FOODS WITH A CONSTANT SPEED CONE PENETROMETERM Tanaka, J M DE Man, P W VoiseyJournal of Texture Studies|April 4, 2017
CONTRACTIBILITY OF MUSCLE FIBRES AS A POSSIBLE AID TO JUDGING TEXTURAL CHANGES IN FROZEN MEATS AND FISHWalter PartmannPageof 74