000	02151nam  2200337zi 4500
001	9.921167
003	CaOODSP
005	20230508093954
006	m     o  d f
007	cr |n|||||||||
008	230322e197103##oncd    ob   f000 0 eng d
040	|aCaOODSP|beng|erda|cCaOODSP
043	|an-cn-on
086	1 |aA58-4/244E-PDF
100	1 |aVoisey, Peter W, |eauthor.
245	10|aUse of the Ottawa texture measuring system for testing fish products : |ba preliminary investigation / |cconducted for Halifax Laboratory Fisheries Research Board ; [by] Peter W. Voisey.
264	1|a[Ottawa] : |bEngineering Research Service, Research Branch, Canada Department of Agriculture, |cMarch 1971.
300	|a1 online resource (18 pages) : |bcharts.
336	|atext|btxt|2rdacontent
337	|acomputer|bc|2rdamedia
338	|aonline resource|bcr|2rdacarrier
490	1 |aContribution ; |vno. 244
504	|aIncludes bibliographical references (page 12).
520	|a"The current "state of the art" in objective measurement of the texture of solid and semi-solid food products is mainly restricted to methods based on empirical concepts. Samples are deformed in some arbitrarily selected manner and the resulting forces analyzed to determine if they indicate the texture of the food. The data must correlate with sensory analysis before the objective method can reliably replace subjective techniques. The purpose here was to conduct a preliminary experiment to determine if the Ottawa Texture Measuring System (O.T.M.S.) could be used to measure the texture of fish products"--Introduction, page 1.
650	0|aFish as food |xTesting|zOntario|zOttawa.
650	0|aMeasuring instruments|xTesting.
650	6|aPoisson (Aliment)|xTests|zOntario|zOttawa.
650	6|aMesure|xInstruments|xTests.
710	1 |aCanada.|bDepartment of Agriculture.|bEngineering Research Service, |eissuing body.
830	#0|aContribution (Canada. Department of Agriculture. Engineering Research Service)|vno. 244.|w(CaOODSP)9.921103
856	40|qPDF|s4.99 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-244-eng.pdf