Evaluating the ability of different characterization parameters to describe the surface of fried foods
Version of Record online: 12 JUL 2010
Copyright © 2010 Wiley Periodicals, Inc.
Special Issue: Special Issue on Diverse Applications of Surface Metrology I
Volume 32, Issue 4, pages 212–218, July/August 2010
How to Cite
Moreno, M. C., Bouchon, P. and Brown, C. A. (2010), Evaluating the ability of different characterization parameters to describe the surface of fried foods. Scanning, 32: 212–218. doi: 10.1002/sca.20191
- Issue online: 12 JUL 2010
- Version of Record online: 12 JUL 2010
- Manuscript Accepted: 12 JUN 2010
- Manuscript Received: 24 MAR 2010
- FONDECYT. Grant Number: 1070764
- VRIAD at Pontificia Universidad Católica de Chile
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