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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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