Abstract
The mechanical properties of foodstuffs which are mainly dispersed systems consisting of many components are usually described by the term consistency or firmness. It is well known that Japanese people use some unique terms for describing the mechanical properties of foodstuffs such as ‘koshi’, ‘ashi’, ‘hagire’, etc.; these terms are of course familiar to Japanese people, and they correspond with the sensory responses to the stimuli. However, the meaning of each sensory response differs from the others, because the stimuli take various forms such as finger, tongue, mastication, etc. Also the degree of sensory response differs with the individual.
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© 1972 D. Reidel Publishing Company, Dordrecht, Holland
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Sone, T. (1972). Sensory Assessment of Firmness. In: Consistency of Foodstuffs. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-2876-9_5
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DOI: https://doi.org/10.1007/978-94-010-2876-9_5
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