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...Journal of food and nutrition research no book reviews methods in analysis forth chapter deals with for measurement tex tural properties meat fish specific focus on proper cruz rui m s khmelinskii i vieira c eds ties their derivative products restructured or sausages florida crc press pp shearing tests as the most frequently used texture isbn are presented including warner bratzler razor blade volodkewich back extrusion bulk modifications applicable poultry increasing demands high quality safe foods produc characterization addition to also tion coupled needs innovations production based penetration compression terms e g novel functional reviewed besides these rather innovative people special dietary development create tensile strength evaluation non destructive finger analytical application introduced originality composition assessment verifica fifth summarises information regarding is stated by editors identification quantification pig pa rameters either physical chemical microbiologi...