A STABLE ARTIFICIAL TEST FOOD SUITABLE FOR LABELING TO QUANTIFY SELECTION AND BREAKAGE IN SUBJECTS WITH IMPAIRED CHEWING ABILITY
- Author
- VAN DER GLAS, Hilbert W1 ; AL-IBRAHIM, Anas2 ; LYONS, Mervyn F2
[1] Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, 3508 GA Utrecht, Netherlands
[2] Department of Restorative Dentistry, Dental School, University of Dundee, Park Place, Dundee DD1 4HN, Scotland, United Kingdom - Source
Journal of texture studies. 2012, Vol 43, Num 4, pp 287-298, 12 p ; ref : 3/4 p
- CODEN
- JTXSBU
- ISSN
- 0022-4901
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse quantitative Aptitude
- Keyword (en)
- Quantitative analysis Ability
- Keyword (es)
- Análisis cuantitativo Aptitud
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26270060
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4603.2011.00344.x 
https://dx.doi.org/10.1111/j.1745-4603.2011.00344.x
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