Texture Evaluation

  • Harry T. Lawless
  • Hildegarde Heymann
Part of the Food science text series book series (FSTS)


Alina Szczesniak (1989), in describing the organization of a texture research program, asked the following:
  1. 1.

    What do we want?

  2. 2.

    How do we achieve that?

  3. 3.

    How do we know what we had achieved?



Sensory Evaluation Visual Texture Texture Study Food Texture Texture Evaluation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Cornell UniversityUSA
  2. 2.University of MissouriUSA

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