ScienceOpen:
research and publishing network
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
My ScienceOpen
Sign in
Register
Dashboard
Blog
About
Search
Advanced search
My ScienceOpen
Sign in
Register
Dashboard
Search
Search
Advanced search
For Publishers
Discovery
Metadata
Peer review
Hosting
Publishing
For Researchers
Join
Publish
Review
Collect
Blog
About
15
views
0
references
Top references
cited by
3
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
4,689
similar
All similar
Record
: found
Abstract
: not found
Article
: not found
Textural Classification of foods based on Warner-Bratzler Shear
Author(s):
Nagin CHAND
,
N. CHAND
,
N. Chand
Publication date:
1986
Journal:
Journal of Food Science and Technology.
Read this article at
ScienceOpen
Bookmark
There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Journal of Southern Agriculture
Data availability:
ScienceOpen disciplines:
Agriculture
,
Horticulture
Comments
Comment on this article
Sign in to comment
Similar content
4,689
The correlation of razor blade shear, allo-kramer shear, warner-bratzler shear, and sensory tests to changes in tenderness of broiler breast fillets
Authors:
L.C CAVITT
,
J.-F.C. Meullenet
,
R Xiong
…
Standardized Warner-Bratzler shear force procedures for meat tenderness measurement
Authors:
T.L. WHEELER
,
M KOOMARIE
,
S.D SHALCKELFORD
…
A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat and cooked meat
Authors:
F. R. Huidobro
,
E. Miguel
,
B. Blazquez
…
See all similar
Cited by
3
CARACTERIZACIÓN REOLÓGICA Y TEXTURAL DEL QUESO EDAM
Authors:
Juan Felipe Osorio Tobón
,
Hector Ciro Velasques
,
Luis Mejía Restrepo
CARACTERIZACIÓN TEXTURAL Y FISICOQUÍMICA DEL QUESO EDAM
Authors:
Luis Mejía Restrepo
,
Juan Felipe Osorio Tobón
,
Héctor José Ciro Velásquez
ESTUDIO DE LA DUREZA DEL QUESO EDAM POR MEDIO DE ANÁLISIS DE PERFIL DE TEXTURA Y PENETROMETRIA POR ESFERA
Authors:
Luis Zúñiga Hernández
,
Héctor José Ciro Velásquez
,
Jairo Osorio Saraz
See all cited by