00000nam 2200000zi 4500 9.921167 CaOODSP 20250603133725 m o d f cr |n||||||||| 230322e197103##oncd ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn-on A58-4/244E-PDF Voisey, Peter W., author. Use of the Ottawa texture measuring system for testing fish products : a preliminary investigation / conducted for Halifax Laboratory Fisheries Research Board ; [by] Peter W. Voisey. [Ottawa] : Engineering Research Service, Research Branch, Canada Department of Agriculture, March 1971. 1 online resource (18 pages) : charts. text txt rdacontent computer c rdamedia online resource cr rdacarrier Contribution ; no. 244 Includes bibliographical references (page 12). "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. Fish as food Testing Ontario Ottawa. Measuring instruments Testing. Poisson (Aliment) Tests Ontario Ottawa. Mesure Instruments Tests. Canada. Department of Agriculture. Engineering Research Service, issuing body. Contribution (Canada. Department of Agriculture. Engineering Research Service) no. 244. (CaOODSP)9.921103 PDF 4.99 MB https://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-244-eng.pdf