PSYCHOACOUSTICAL THEORY OF CRISPNESS

被引：148

作者：

VICKERS, Z ^{[1
]}

BOURNE, MC ^{[1
]}

机构：

[1] CORNELL UNIV,NEW YORK STATE AGR EXPT STN,GENEVA,NY 14456

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14407.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1158 / 1164

页数：7

共 11 条

[1]

BRENNAN JG, 1974, 4TH INT C FOOD SCI T

[2]

DRAKE B., 1965, BIORHEOLOGY, V3, P21

DRAKE, BK .

[4] FOOD CRUSHING SOUNDS - AN INTRODUCTORY STUDY [J].

DRAKE, BK .

[5]

ILES BC, 1972, BFMIRA190 RES REP

[6]

KAPUR K K, 1971, Journal of Texture Studies, V2, P50, DOI 10.1111/j.1745-4603.1971.tb00272.x

[7]

REEVE R M, 1970, Journal of Texture Studies, V1, P247, DOI 10.1111/j.1745-4603.1970.tb00730.x

[8]

Sagara T., 1969, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V16, P350

[9]

STERLING C, 1968, RECENT ADV FOOD SCI, V3

[10] CRISPNESS IN FOODS - REVIEW [J].

VICKERS, Z ;

BOURNE, MC .