Szczesniak, A. S., & Kramer, A. (1973). Texture measurements of food: Psychophysical fundamentals, sensory, mechanical, and chemical procedures, and their interrelationships. D. Reidel Pub. Co.
Chicago Style (17th ed.) CitationSzczesniak, Alina S., and Amihud Kramer. Texture Measurements of Food: Psychophysical Fundamentals, Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships. Dordrecht Boston: D. Reidel Pub. Co, 1973.
MLA (9th ed.) CitationSzczesniak, Alina S., and Amihud Kramer. Texture Measurements of Food: Psychophysical Fundamentals, Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships. D. Reidel Pub. Co, 1973.
Warning: These citations may not always be 100% accurate.