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| 02014nam 2200349zi 4500 |
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| 001 | 9.927878 |
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| 003 | CaOODSP |
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| 005 | 20231003105823 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 230928e197612##oncoda ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA58-4/631E-PDF |
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| 100 | 1 |aVoisey, Peter W, |eauthor. |
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| 245 | 10|aFactors affecting the multiblade shear cell test of spaghetti texture / |cPeter W. Voisey, E. Larmond, R. Wasik. |
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| 264 | 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cDecember 1976. |
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| 300 | |a1 online resource (iii, 51 pages) : |bphotographs, charts, illustrations. |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aContribution ; |vno. 631. |
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| 500 | |a"Report Number: 7008-691." |
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| 504 | |aIncludes bibliographical references (page 48). |
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| 520 | |a"Previous reports reviewed methods of measuring cooked spaghetti texture and discussed the development of a multiblade shear cell for the measurement of this quality factor. the cell comprises 10-blades 1.6 mm thick driven at a selected speed into 10 corresponding slots 2.6 mm wide to cut 10 strands of spaghetti. The total force required thus represents the force to cut the spaghetti in 100 places. The concept was to obtain a measure of the average strength of the spaghetti and reduce the number of test replicates required"--Introduction, page 3. |
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| 650 | 0|aFood texture|zCanada. |
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| 650 | 0|aFood|zCanada|xAnalysis. |
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| 650 | 6|aAliments|xTexture|zCanada. |
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| 650 | 6|aAliments|zCanada|xAnalyse. |
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| 710 | 1 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body. |
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| 830 | #0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 631.|w(CaOODSP)9.921188 |
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| 856 | 40|qPDF|s18.02 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-631-eng.pdf |
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