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| 001 | 9.922185 |
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| 003 | CaOODSP |
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| 005 | 20250617163955 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 230503e197502##oncado ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA58-4/510E-PDF |
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| 100 | 1 |aVoisey, Peter W., |eauthor. |
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| 245 | 10|aDevelopment of an instrumental test of apple sauce graininess / |cPeter W. Voisey, Willard P. Mohr. |
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| 264 | 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cFebruary 1975. |
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| 300 | |a1 online resource (29 pages) : |billustrations, charts, photographs. |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aContribution ; |vno. 510 |
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| 500 | |a"Report number 7316-510." |
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| 504 | |aIncludes bibliographical references (page 14-16). |
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| 520 | |a"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]. |
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| 650 | 0|aApplesauce. |
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| 650 | 6|aCompote de pommes. |
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| 710 | 1 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body. |
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| 830 | #0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 510.|w(CaOODSP)9.921188 |
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| 856 | 40|qPDF|s19.60 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-510-eng.pdf |
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