L773:0035 4511 OR L773:1435 1528
Sökning: L773:0035 4511 OR L773:1435 1528 > Food crushing sounds :
LIBRIS Formathandbok (Information om MARC21)
| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 02409naa a2200325 4500 | |
| 001 | oai:DiVA.org:ri-9348 | |
| 003 | SwePub | |
| 008 | 160908s1974 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-93482 URI |
| 024 | 7 | a https://doi.org/10.1007/BF015217632 DOI |
| 040 | a (SwePub)ri | |
| 041 | a engb eng | |
| 042 | 9 SwePub | |
| 072 | 7 | a ref2 swepub-contenttype |
| 072 | 7 | a art2 swepub-publicationtype |
| 100 | 1 | a Drake, Birgeru RISE,SIK – Svenska institutet för konserveringsforskning4 aut |
| 245 | 1 0 | a Food crushing sounds :b An analytic approach |
| 264 | 1 | c 1974 |
| 338 | a print2 rdacarrier | |
| 520 | a As a complement to the study of human mastication sounds, crushing sounds produced with a mechanical device were tape recorded and played back in such a way as to obtain acoustical line spectra for short intervals around the points of time when the sounds were loudest. The spectra were then evaluated to give measures calculated from amplitudes belonging to sets of such frequencies. These measures aimed at, e.g., estimating the width of the frequency band occupied by the major part of the sound, the two theoretically possible extremes being a pure tone and a "white noise". In a way, this analytical method results in discrete Fourier transforms. In studies with various brands of crisp bread it was found that the crushing sound differed in a reproducible way among the brands. The sounds, however, do not measure the same properties as ordinary rheological analyses. They can therefore be considered as a potential complement to flexure and compression data. © 1974 Dr. Dietrich Steinkopff Verlag. | |
| 650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
| 650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
| 653 | a Food Engineering | |
| 653 | a Livsmedelsteknik | |
| 700 | 1 | a Halldin, L.4 aut |
| 710 | 2 | a RISEb SIK – Svenska institutet för konserveringsforskning4 org |
| 773 | 0 | t Rheologica Actag 13:3, s. 608-612q 13:3<608-612x 0035-4511x 1435-1528 |
| 856 | 4 | u http://www.scopus.com/inward/record.url?eid=2-s2.0-0039408850&partnerID=40&md5=13c4de2229ca8d808db55db8c9a979b3 |
| 856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9348 |
| 856 | 4 8 | u https://doi.org/10.1007/BF01521763 |
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