3869735

Source:http://linkedlifedata.com/resource/pubmed/id/3869735

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0008902, umls-concept:C0013470, umls-concept:C0016452, umls-concept:C0018017, umls-concept:C0025663, umls-concept:C0242485, umls-concept:C0542341, umls-concept:C1571702, umls-concept:C1998468
pubmed:issue	4
pubmed:dateCreated	1986-7-14
pubmed:language	jpn
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/0136612
pubmed:citationSubset	D
pubmed:status	MEDLINE
pubmed:issn	0583-1199
pubmed:author	pubmed-author:AkasakaMM, pubmed-author:TamuraAA, pubmed-author:TeramotoYY, pubmed-author:YanagisawaYY
pubmed:issnType	Print
pubmed:volume	23
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	962-83
pubmed:dateRevised	2009-11-11
pubmed:meshHeading	pubmed-meshheading:3869735-Adhesiveness, pubmed-meshheading:3869735-Animals, pubmed-meshheading:3869735-Chemistry, Physical, pubmed-meshheading:3869735-Eating, pubmed-meshheading:3869735-Fishes, pubmed-meshheading:3869735-Food, pubmed-meshheading:3869735-Food Technology, pubmed-meshheading:3869735-Fruit, pubmed-meshheading:3869735-Humans, pubmed-meshheading:3869735-Meat, pubmed-meshheading:3869735-Physicochemical Phenomena, pubmed-meshheading:3869735-Vegetables
pubmed:year	1985
pubmed:articleTitle	[Physical properties of food and eating functions. 1: An objective method for the measurement of the physical properties of foods, and classification of foods].
pubmed:publicationType	Journal Article, English Abstract