Crispness and Crunchiness - Textural Attributes with Auditory Components

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFood Texture: Instrumental and Sensory Measurement
EditorsH R Moskowitz
PublisherMarcel Dekker, INC
StatePublished - 1987

Cite this

Vickers, Z. M. (1987). Crispness and Crunchiness - Textural Attributes with Auditory Components. In H. R. Moskowitz (Ed.), Food Texture: Instrumental and Sensory Measurement Marcel Dekker, INC.

Crispness and Crunchiness - Textural Attributes with Auditory Components. / Vickers, Z M.

Food Texture: Instrumental and Sensory Measurement. ed. / H R Moskowitz. Marcel Dekker, INC, 1987.

Research output: Chapter in Book/Report/Conference proceedingChapter

Vickers, ZM 1987, Crispness and Crunchiness - Textural Attributes with Auditory Components. in HR Moskowitz (ed.), Food Texture: Instrumental and Sensory Measurement. Marcel Dekker, INC.
Vickers ZM. Crispness and Crunchiness - Textural Attributes with Auditory Components. In Moskowitz HR, editor, Food Texture: Instrumental and Sensory Measurement. Marcel Dekker, INC. 1987
Vickers, Z M. / Crispness and Crunchiness - Textural Attributes with Auditory Components. Food Texture: Instrumental and Sensory Measurement. editor / H R Moskowitz. Marcel Dekker, INC, 1987.
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