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The effects of age and strain on the relationships between destructive and non-destructive measurements of eggshell strength for White Leghorn hens

Poultry science, 1979-09, Vol.58 (5), p.1125-1132

1979

Volltextzugriff (PDF)

Field comparison of two instruments [available to the poultry breeder] for measuring shell deformation to estimate egg shell strenght

Poultry science, 1975, Vol.54

Voisey P.W

1975

Volltextzugriff (PDF)

Selecting deformation rates in texture tests

Journal of texture studies, 1975-06, Vol.6 (2), p.253-257

Voisey, P.W

1975

Volltextzugriff (PDF)

Ottawa texture measuring system

Canadian Institute of Food Technology journal, 1971, Vol.4 (3), p.91-103

Voisey, P.W

1971

Volltextzugriff (PDF)

Test cells for objective textural measurements

Canadian Institute of Food Technology journal, 1970, Vol.3 (3), p.93-102

Voisey, P.W

1970

Volltextzugriff (PDF)

Effect of blade thickness on readings from the F.T.C. shear compression cell

Journal of texture studies, 1977-06, Vol.7 (4), p.433-440

Voisey, P.W

1977

Volltextzugriff (PDF)

Measurement of pea tenderness. VI. An observation on pea tenderometer performance in relation to standardization

Journal of texture studies, 1974, Vol.5 (1), p.51-59

Voisey, P.W

1974

Volltextzugriff (PDF)

Measurement of pea tenderness. 1. an appraisal of the F.M.C. pea tenderometer

Journal of texture studies, 1971, Vol.2 (3), p.348-364

1971

Volltextzugriff (PDF)

Sources of error in egg specific gravity measurements [to predict egg shell strength] by the flotation method

Poultry science, 1977-09, Vol.56 (5), p.1457-1462

1977

Volltextzugriff (PDF)

Measuring wheat hardness by revolutions per minute reduction

Cereal chemistry, 1987-11, Vol.64 (6), p.422-427

1987

Volltextzugriff (PDF)

Laboratory measurements of eggshell strength. 2. The quasi-static compression, puncture, non-destructive deformation, and specific gravity methods applied to the same egg

Poultry science, 1979-03, Vol.58 (2)

1979

Volltextzugriff (PDF)

Measurement of eggshell strength

Journal of texture studies, 1974-07, Vol.5 (2), p.135-182

1974

Volltextzugriff (PDF)

Note on methods of recording dough development curves from electronic recording mixers [Soft and hard flours]

Cereal chemistry, 1980, Vol.57

1980

Volltextzugriff (PDF)

electronic recording viscometer for food products

Canadian Institute of Food Technology journal, 1970, Vol.3 (4), p.130-135

1970

Volltextzugriff (PDF)

Modernization of texture instrumentation

Journal of texture studies, 1971-05, Vol.2 (2), p.129-195

Voisey, P.W

1971

Volltextzugriff (PDF)

Interpretation of force deformation curves from the shear compression cell

Journal of texture studies, 1977-03, Vol.8 (1), p.19-37

Voisey, P.W

1977

Volltextzugriff (PDF)

Effect of cell size on the performance of the shear-compression texture test cell [Food testing]

Journal of texture studies, 1981-06, Vol.12 (2), p.133-139

1981

Volltextzugriff (PDF)

Influence of moisture levels on the filling value of cut tobacco

Tobacco international, 1974, Vol.176 (8), p.32-34

1974

Volltextzugriff (PDF)

Relationships among various egg traits relating to shell strength among and within five avian species [Goose, turkey, duck, hen, Japanese quail]

Poultry science, 1981-11, Vol.60 (11), p.2388-2394

1981

Volltextzugriff (PDF)

technique for establishing instrumental conditions for measuring food firmness to simulate consumer evaluations

Journal of texture studies, 1973-10, Vol.4 (3), p.371-377

1973

Volltextzugriff (PDF)

Relationship between egg shell quality and shell breakage and factors that affect shell breakage in the field. A review

World's poultry science journal, 1979-01, Vol.35 (3), p.177-190

1979

Volltextzugriff (PDF)

Control of deformation in texture tests

Journal of texture studies, 1975-12, Vol.6 (4), p.489-506

1975

Volltextzugriff (PDF)

Ultrasonic measurement of egg shell thickness

Poultry science, 1976-01, Vol.55 (4), p.1319-1324

1976

Volltextzugriff (PDF)

Effect of friction on the performance of texture test cells

Journal of texture studies, 1974-07, Vol.5 (2), p.239-248

1974

Volltextzugriff (PDF)

Apparatus for monitoring cake structure development during baking

Cereal chemistry, 1979, Vol.56

1979

Volltextzugriff (PDF)

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The effects of age and strain on the relationships between destructive and non-destructive measurements of eggshell strength for White Leghorn hens

Field comparison of two instruments [available to the poultry breeder] for measuring shell deformation to estimate egg shell strenght

Selecting deformation rates in texture tests

Ottawa texture measuring system

Test cells for objective textural measurements

Effect of blade thickness on readings from the F.T.C. shear compression cell

Measurement of pea tenderness. VI. An observation on pea tenderometer performance in relation to standardization

Measurement of pea tenderness. 1. an appraisal of the F.M.C. pea tenderometer

Sources of error in egg specific gravity measurements [to predict egg shell strength] by the flotation method

Measuring wheat hardness by revolutions per minute reduction

Laboratory measurements of eggshell strength. 2. The quasi-static compression, puncture, non-destructive deformation, and specific gravity methods applied to the same egg

Measurement of eggshell strength

Note on methods of recording dough development curves from electronic recording mixers [Soft and hard flours]

electronic recording viscometer for food products

Modernization of texture instrumentation

Interpretation of force deformation curves from the shear compression cell

Effect of cell size on the performance of the shear-compression texture test cell [Food testing]

Influence of moisture levels on the filling value of cut tobacco

Relationships among various egg traits relating to shell strength among and within five avian species [Goose, turkey, duck, hen, Japanese quail]

technique for establishing instrumental conditions for measuring food firmness to simulate consumer evaluations

Relationship between egg shell quality and shell breakage and factors that affect shell breakage in the field. A review

Control of deformation in texture tests

Ultrasonic measurement of egg shell thickness

Effect of friction on the performance of texture test cells

Apparatus for monitoring cake structure development during baking

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