| 000 | 01061 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250513132515.0 | ||
| 264 | 0 | _c19980114 | |
| 008 | 199801s 0 0 eng d | ||
| 022 | _a1040-8398 | ||
| 024 | 7 |
_a10.1080/10408399709527787 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPeleg, M | |
| 245 | 0 | 0 |
_aMeasures of line jaggedness and their use in foods textural evaluation. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _cOct 1997 |
||
| 300 |
_a491-518 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review | ||
| 650 | 0 | 4 | _aAlgorithms |
| 650 | 0 | 4 |
_aFood _xstandards |
| 650 | 0 | 4 |
_aFood Analysis _xmethods |
| 650 | 0 | 4 |
_aFood Technology _xstandards |
| 650 | 0 | 4 | _aFourier Analysis |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMicrocomputers |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 37 _gno. 6 _gp. 491-518 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408399709527787 _zAvailable from publisher's website |
| 999 |
_c9374613 _d9374613 |
||