[Objective methods for estimating the texture of food products].
D000818:Animals; D001634:Bibliographies as Topic; D004068:Digestive System Physiological Phenomena; D002523:Edible Grain; D005399:Fishes; D005502:Food; D005638:Fruit; D005782:Gels; D008055:Lipids; D008460:Meat; D008722:Methods; D008892:Milk; D012212:Rheology; D014675:Vegetables
D005782:Gels; D008055:Lipids
Méthodes objectives d'estimation de la texture des denrées alimentaires.