Abstract
Journal of Food ScienceVolume 28, Issue 4 p. 410-420 Objective Measurements of Food Texturea ALINA SURMACKA SZCZESNIAK, ALINA SURMACKA SZCZESNIAK Technical Center, General Foods Corporation, Tarrytoten, New YorkSearch for more papers by this author ALINA SURMACKA SZCZESNIAK, ALINA SURMACKA SZCZESNIAK Technical Center, General Foods Corporation, Tarrytoten, New YorkSearch for more papers by this author First published: July 1963 https://doi.org/10.1111/j.1365-2621.1963.tb00219.xCitations: 140 a Presented at the Eastern Experiment Station Collaborators' Conference on Deciduous Fruits, October 17–18, 1961, at the Eastern Utilization Research and Development Laboratory, Philadelphia, Pa. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume28, Issue4July 1963Pages 410-420 RelatedInformation
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