Comparative study of texture terms: English, French, Japanese and Chinese

Journal of Texture Studies

Volumn 39, Issue 5, 2008, Pages 530-568

  Nishinari, Katsuyoshi ^a,b,c   Hayakawa, Fumiyo ^d   Xia, Chong Fei ^e   Huang, Long ^f   Meullenet, Jean François ^g   Sieffermann, Jean Marc ^h  

^a Osaka Prefecture University   (Japan)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c SHANGHAI JIAO TONG UNIVERSITY   (China)

^d NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^e SHANGHAI OCEAN UNIVERSITY   (China)

^f DSM FOOD SPECIALTIES   (Netherlands)

^g UNIVERSITY OF ARKANSAS   (United States)

^h AGROPARISTECH   (France)

Author keywords

Chinese; Comparison; English; French; Japanese; Texture; Vocabulary

Indexed keywords

EID: 52349107898     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2008.00157.x     Document Type: Article

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