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008230822e197512##onc     ob   f000 0 eng d
040 |aCaOODSP|beng|erda|cCaOODSP
043 |an-cn---
0861 |aA58-4/561E-PDF
1001 |aVoisey, Peter W., |eauthor.
24512|aA bibliography on applications of instruments for measuring food texture / |cPeter W. Voisey.
264 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cDecember 1975.
300 |a1 online resource (79 pages).
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
4901 |aContribution ; |vno. 561
500 |a"Report number: 7332-561."
504 |aIncludes bibliographical references (page 2-79).
520 |a"The increasing interest in the measurement of food texture using instruments to provide objective indices has produced a great amount of literature over the past decade. However, much of the reported uses techniques that have been in use for a longer period. This bibliography is intended to present selected references in groups according to a particular instrument or test technique. The bibliography is not complete but represents a base for the most popular instruments and methods. The final section relates to factors influencing instrument design" -- Introduction, page [1].
650 0|aFood texture|zCanada.
650 0|aFood|zCanada|xAnalysis.
650 6|aAliments|xTexture|zCanada.
650 6|aAliments|zCanada|xAnalyse.
7101 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body.
830#0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 561.|w(CaOODSP)9.921188
85640|qPDF|s7.30 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-561-eng.pdf