(Received 8 January 1987; accepted 13 July 1987)
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A modified tilted plane procedure was evaluated for characterizing the traction property of fluid or semi-solid foods in contact with packaging surfaces. The method was shown to be a useful technique as demonstrated by studying the flow of tomato sauce, salad dressing, and mustard paste over five commonly used polymeric packaging film surfaces.
School of Packaging, Michigan State University, East Lansing, MI
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