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《》 2005-05
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WU Honghua JIANG SongCollege of Biology and Environment Engineering, Jiangsu University, Zhenjiang, 212013  
As the rapid development of food industry in China, esp. the wide and profound impact of the quality certification system, there is an increasingly demand for a series of accurate quantitative expression of texture and therefore realizing the digitization of the traditional food industry when faced with the ambiguous perceptional concepts.An objective evaluation method-TPA is introduced in the article as well as the concept of food texture and one of its perceptional evaluation methods-texture profile.
【CateGory Index】: TS207
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