Measurement of kinaesthetic properties of in‐brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA)

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第11期|共9页
• 作者

  Lanza Barbara; Amoruso Filomena;

  展开▼
• 作者单位

  Council for Agricultural Research and Economics (CREA)Research Centre for Engineering and Agro‐food Processing (CREA‐IT)Cepagatti (PE) Italy;

  Council for Agricultural Research and Economics (CREA)Research Centre for Engineering and Agro‐food Processing (CREA‐IT)Cepagatti (PE) Italy;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  crunchiness; fracture surface; hardness; sensory analysis; table olives; texture profile analysis (TPA);

  机译：裂结;骨折表面;硬度;感官分析;表橄榄;纹理剖面分析（TPA）;