N. B. WEBB

THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE

N. B. WEBB, F. J. IVEY, H. B. Craig et al. · Journal of Food Science · 1970 · 158 citations

Electrical Resistance, Electrohydrodynamics, Engineering +18

Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products: Collaborative Study

M. BOSTIAN, David L Fish, N. B. WEBB et al. · Journal of AOAC INTERNATIONAL · 1985 · 101 citations · Full text

Nutrition, Food Forensics, Engineering +17

EFFECT OF THERMAL PROCESSING ON MINCED FISH GEL TEXTURE

CHIN‐SHENG CHENG, D. D. Hamann, N. B. WEBB · Journal of Food Science · 1979 · 66 citations

Engineering, Food Biophysics, Fish Gels +16

EFFECTS OF SPECIES AND STORAGE TIME ON MINCED FISH GEL TEXTURE

CHIN‐SHENG CHENG, O. O. HAMANN, N. B. WEBB et al. · Journal of Food Science · 1979 · 58 citations

Animal Physiology, Aquatic Food System, Fish Species +15

RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONS

George Morrison, N. B. WEBB, T. N. Blumer et al. · Journal of Food Science · 1971 · 48 citations