00000nam 2200000zi 4500 9.922185 CaOODSP 20250617163955 m o d f cr |n||||||||| 230503e197502##oncado ob f000 0 eng d CaOODSP eng rda CaOODSP n-cn--- A58-4/510E-PDF Voisey, Peter W., author. Development of an instrumental test of apple sauce graininess / Peter W. Voisey, Willard P. Mohr. Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, February 1975. 1 online resource (29 pages) : illustrations, charts, photographs. text txt rdacontent computer c rdamedia online resource cr rdacarrier Contribution ; no. 510 "Report number 7316-510." Includes bibliographical references (page 14-16). "Instrumental techniques for measuring the textural properties of apple sauce were examined including the universal cell of the Texture Test System, a newly designed oriface extrusion cell, an electronic recording viscometer and the back extrusion cell of the Ottawa Texture Measuring System. It was concluded that extruding apple sauce through an oriface is not practical to measure graininess of the sauce"--Summary, page [1]. Applesauce. Compote de pommes. Canada. Agriculture Canada. Engineering Research Service, issuing body. Contribution (Canada. Agriculture Canada. Engineering Research Service) no. 510. (CaOODSP)9.921188 PDF 19.60 MB https://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-510-eng.pdf