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The basic mechanics of mastication: man's adaptive success
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Texture of plants and fruits
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List of contributors
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Introduction
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Brittle textures in processed foods
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The control of movements and forces during chewing
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Integrating texture and physiology – techniques
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Feeding and the Texture of Food
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Measuring meat texture and understanding its structural basis
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Food processing by mastication in cyprinid fish
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Frontmatter
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The control and generation of texture in soft manufactured foods
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10 - Analysis of Variance:Double Classification
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Introductory Statistics for Biology
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Further Reading
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2 - Continuous Distributions: Confidence Limits
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1 - Probability and Statistics
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8 - Interrelationships of Quantitative Variables
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3 - Continuous Distributions: Tests of Significance
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Contents
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