CONTRIBUTIONS OF THE U.S. ARMY NATICK RESEARCH AND DEVELOPMENT CENTER TO THE OBJECTIVE MEASUREMENT OF THE TEXTURAL QUALITY OF MEAT.SEGARS RA; KAPSALIS JG.1976; J. TEXTURE STUD.; NETHERL.; DA. 1976; VOL. 7; NO 1; PP. 129-136; BIBL. 4 REF.Article

OBJECTIVE AND SUBJECTIVE TEXTURE EVALUATION OF IRRADIATION STERILIZED MEAT PRODUCTSSEGARS RA; CARDELLO AV; COHEN JS et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 999-1003; BIBL. 8 REF.Article

USE OF POISSON'S RATIO FOR OBJECTIVE-SUBJECTIVE TEXTURE CORRELATIONS IN BEEF. AN APPARATUS FOR OBTAINING THE REQUIRED DATASEGARS RA; HAMEL RG; KAPSALIS JG et al.1977; J. TEXTURE STUD.; NLD; DA. 1977; VOL. 8; NO 4; PP. 433-447; BIBL. 8 REF.Article

TEXTURAL CHARACTERISTICS OF BEEF MUSCLES = CARACTERISTIQUES DE TEXTURE DES MUSCLES DU BOEUFSEGARS RA; NORDSTROM HA; KAPSALIS JG et al.1974; J. TEXTURE STUD.; NETHERL.; DA. 1974; VOL. 5; NO 3; PP. 283-297; BIBL. 1 P.Article

SOME TENSILE CHARACTERISTICS OF RAW FISH FLESHSEGARS RA; JOHNSON EA; KAPSALIS JG et al.1981; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1981; VOL. 12; NO 3; PP. 375-387; BIBL. 14 REF.Article

A GENERALIZED PHENOMENOLOGICAL RHEOLOGICAL MODEL FOR FISH FLESHJOHNSON EA; PELEG M; SEGARS RA et al.1981; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1981; VOL. 12; NO 4; PP. 413-425; BIBL. 23 REF.Article

EVALUATION OF THE COMPRESSIVE DEFORMALITY MODULUS OF FRESH AND COOK FISH FLESHJOHNSON EA; SEGARS RA; KAPSALIS JG et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1318-1326; 4 P.; BIBL. 9 REF.Article

ACTION OF SPLEEN EXTRACTS ON STORED PRECOOKED FREEZE-DRIED BEEFCOHEN SH; KOSTICK JA; ROBBINS FM et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1118-1120; BIBL. 9 REF.Article

A PUNCH AND DIE TEST CELL FOR DETERMINING THE TEXTURAL QUALITIES OF MEAT = CELLULE D'ESSAI A POINCON ET MATRICE POUR L'EVALUATION DE LA TEXTURE DE LA VIANDESEGARS RA; HAMEL RG; KAPSALIS JG et al.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 2; PP. 211-225; BIBL. 22 REF.Article

DETERMINING RELATIONSHIPS AMONG OBJECTIVE, EXPERT, AND CONSUMER MEASURES OF TEXTUREMOSKOWITZ HR; KAPSALIS JG; CARDELLO AV et al.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 10; PP. 84-88; BIBL. 8 REF.Article

PERCEPTION OF TEXTURE BY TRAINED AND CONSUMER PANELISTSCARDELLO AV; MALLER O; KAPSALIS JG et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1186-1197; BIBL. 42 REF.Article