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STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS

机译：干燥和湿法食品中脆弱，噼啪声和裂缝的标准尺度：与声学测定的关系

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MAITE A. CHAUVIN; FRANK YOUNCE; CAROLYN ROSS; BARRY SWANSON;
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1. Standard Scales For Crispness, Crackliness And Crunchiness In Dry And Wet Foods: Relationship With Acoustical Determinations [J] . MAITE A, CHAUVIN, FRANK YOUNCE, Journal of texture studies . 2008,第4期

机译：干湿食品中脆性，脆性和脆性的标准量表：与声学测定的关系
2. A new sensory vocabulary for crisp and crunchy dry model foods [J] . Garmt Dijksterhuis, Hannemieke Luyten, Rene de Wijk, Food Quality and Preference . 2007,第1期

机译：一种新的感官词汇，用于脆脆的干式食品
3. SPECTRAL COMPOSITION OF EATING SOUNDS GENERATED BY CRISPY, CRUNCHY AND CRACKLY FOODS [J] . C. DACREMONT Journal of Texture Studies . 1995,第1期

机译：脆，嘎吱嘎吱和裂纹的食物产生的食用声音的光谱组成
4. A mechanical-acoustical test for the determination of crispness [C] . J.E. Visser, J.M.J.G. Luyten, W.J. Lichtendonk, Joint Meeting of the American Association of Cereal Chemists . 2004

机译：用于测定脆弱的机械声学测试
5. The Effects of Dietary Diversity and Household Food Security on Clinical Malaria during the Wet and Dry Seasons in Northern Ghana [D] . Asare, Simone Yeboaa 2012

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6. A Dry Ashing Method for the Determination of Blood Lead using Cathode Ray Polarography: Comparison with a Wet Ashing Technique [O] . A. A. Cernik 1967

机译：阴极射线极谱法干法灰化测定血铅：与湿式灰化技术比较
7. Acoustic settings combination as a sensory crispness indicator of dry crispy food [O] . Liara S. Dias‐Faceto, Ana Salvador, Ana C. Conti‐Silva 2020

机译：声学设置组合作为干脆食物的感觉脆度指示器
8. Relationships between Zooplankton Displacement Volume, Wet Weight, Dry Weight, and Carbon. [R] . Wiebe, P. H., Boyd, S., Cox, J. L. 1975

机译：浮游动物排水量，湿重，干重和碳的关系。

STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS

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