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Injury Threshold of Mouth Contact with Hot Solid or Paste-Like Foods and Sensory Evaluation of Consumption Temperatures

机译：口腔损伤阈值与热固体或糊状食品以及消费温度的感官评估

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Dirk W. Lachenmeier; Walter Lachenmeier;
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年度 2018
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1. Injury Threshold of Oral Contact with Hot Foods and Method for Its Sensory Evaluation [J] . Dirk W. Lachenmeier, Walter Lachenmeier Safety . 2018,第3期

机译：口腔接触热食的损伤阈值及其感官评估方法
2. DISCUSSION PAPER SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY [J] . Maria G.Corradini, Robert Engel, Micha Peleg Journal of texture studies . 2001,第1期

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3. Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions [J] . M. G. KONTOMINAS, A. E. GOULAS, A. V. BADEKA, Food Additives & Contaminants . 2006,第6期

机译：在环境和高温加热条件下用作食品接触材料的塑料基网的迁移和感官特性
4. Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance [C] . Soo-Yeun Lee, Erika A. Neely, Youngsoo Lee Symposium on chemistry, texture, and flavor of soy . 2010

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5. The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques [D] . Baniasadidehkordi, Maryam. 2018

机译：唾液和水胶体在半固体食品纹理感知中的作用：利用流变，摩擦学和感官评价技术
6. Stomach Temperature Records Reveal Nursing Behaviour and Transition to Solid Food Consumption in an Unweaned Mammal, the Harbour Seal Pup (Phoca vitulina) [O] . Caroline C. Sauvé, Joanie Van de Walle, Mike O. Hammill, 2010

机译：胃温度记录揭示了无断奶哺乳动物海豹幼崽（Phoca vitulina）的护理行为和向固体食物消耗的过渡。
7. Migration and sensory properties of plastics based nets used as food contacting materials under ambient and high temperature heating conditions [O] . Kontominas, Michael, Goulas, Antonios, Badeka, Anastasia, 2006

机译：在环境和高温加热条件下用作食品接触材料的塑料基网的迁移和感官特性
8. Evaluation of Nonresponse in the Nationwide Food Consumption Survey, 1987-88.Nationwide Food Consumption Survey [R] . Guenther, P. M., Tippett, K. S. 1993

机译：1987 - 88年全国食品消费量调查中无应答的评估。全国食品消费量调查

Injury Threshold of Mouth Contact with Hot Solid or Paste-Like Foods and Sensory Evaluation of Consumption Temperatures

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