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. : A58-4/244E-PDF
"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.
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| Ministère/Organisme | Canada. Department of Agriculture. Engineering Research Service, issuing body. |
|---|---|
| Titre | 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. |
| Titre de la série | Contribution ; no. 244 |
| Type de publication | Série - Voir l'enregistrement principal |
| Langue | [Anglais] |
| Format | Électronique |
| Document électronique | |
| Note(s) | Includes bibliographical references (page 12). |
| Information sur la publication | [Ottawa] : Engineering Research Service, Research Branch, Canada Department of Agriculture, March 1971. |
| Auteur / Contributeur | Voisey, Peter W, author. |
| Description | 1 online resource (18 pages) : charts. |
| Numéro de catalogue |
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| Descripteurs | Fish as food -- Testing -- Ontario -- Ottawa. Measuring instruments -- Testing. Poisson (Aliment) -- Tests -- Ontario -- Ottawa. Mesure -- Instruments -- Tests. |
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