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Volumn 33, Issue 6, 2002, Pages 543-558

Sensory firmness scale based on gelatin gels

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; RHEOLOGY; TEXTURES;

EID: 0036964159     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01366.x     Document Type: Article
Times cited : (10)

References (20)
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  • 3
    • 0003687303 scopus 로고
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    • GMIA, 1986. Standard methods for the sampling and testing of gelatins. Official procedure of the Gelatin Manufacturers Institute of America, Inc.
    • (1986) Standard Methods for the Sampling and Testing of Gelatins
  • 4
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    • Gelatine
    • (P. Harris, ed.) Elsevier Applied Science, London
    • JOHNSTON-BANKS, F.A. 1990. Gelatine. In Food Gels. (P. Harris, ed.) Elsevier Applied Science, London.
    • (1990) Food Gels
    • Johnston-Banks, F.A.1
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    • Providing uniform meat cores for mechanical shear force measurements
    • KASTNER, C.L. and HENDRICKSON, R.L. 1969. Providing uniform meat cores for mechanical shear force measurements. J. Food Sci. 34, 303-303.
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    • Kastner, C.L.1    Hendrickson, R.L.2
  • 7
    • 0032185444 scopus 로고    scopus 로고
    • Assessment of three devices used in shear tests of cooked breast meat
    • LYON, B.G. and LYON, C.E. 1998. Assessment of three devices used in shear tests of cooked breast meat. Poultry Sci. 77, 1585-1590.
    • (1998) Poultry Sci. , vol.77 , pp. 1585-1590
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  • 8
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    • Melt-in-mouth gels
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    • Marrs, M.1
  • 9
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    • Agar
    • (P. Harris, ed.) Elsevier Applied Science, London
    • MATSUHASHI, T. 1990. Agar. In Food Gels, (P. Harris, ed.) Elsevier Applied Science, London.
    • (1990) Food Gels
    • Matsuhashi, T.1
  • 11
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    • Development and application of texture reference scales
    • MUNOZ, A.M. 1986. Development and application of texture reference scales. J. Sensory Studies 1, 55-83.
    • (1986) J. Sensory Studies , vol.1 , pp. 55-83
    • Munoz, A.M.1
  • 12
    • 84981407245 scopus 로고
    • Sensory and mechanical attributes of gel texture: I. Effect of gelatin concentration
    • MUNOZ, A.M., PANGBORN, R.M. and NOBLE, A.C. 1986. Sensory and mechanical attributes of gel texture: I. effect of gelatin concentration. J. Texture Studies 17, 1-16.
    • (1986) J. Texture Studies , vol.17 , pp. 1-16
    • Munoz, A.M.1    Pangborn, R.M.2    Noble, A.C.3
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    • Pectin
    • (P. Harris, ed.) Elsevier Applied Science, London
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    • Rolin, C.1    De Vries, J.2
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    • Carrageenans
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    • (1990) Food Gels
    • Stanley, N.F.1
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    • Classification of textural characteristics
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.