Approaches to analysis and modelling texture in fresh and processed foods ? A review

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dc.contributor.authorChen L
dc.contributor.authorOpara LU
dc.date.accessioned2014-07-07T12:27:15Z
dc.date.available2014-07-07T12:27:15Z
dc.date.issued2013
dc.descriptionPlease help populate SUNScholar with the full text of SU research output. Also - should you need this item urgently, please send us the details and we will try to get hold of the full text as quick possible. E-mail to scholar@sun.ac.za. Thank you.
dc.descriptionJournal Articles (subsidised)
dc.descriptionAgriwetenskappe
dc.descriptionHortologie
dc.identifier.citationJournal of Food Engineering
dc.identifier.citation119
dc.identifier.citation497
dc.identifier.citation507
dc.identifier.urihttp://hdl.handle.net/10019.1/93720
dc.publisherELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND,OXON, OX5 1GB
dc.titleApproaches to analysis and modelling texture in fresh and processed foods ? A review
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