Analysis of texture,

"COO-2118-0035."

Computer methods for analysis and synthesis of visual texture,

"C00-2118-0048."

Synthesis of texture,

"Contract US AEC AT(11-1)2118."

Photographic investigation of sediment texture, bottom current activity, and benthonic organisms in the Wilmington Submarine Canyon, U.S.C.C.C. Rockaway-Smithsonian Institution cruise (RoS2) December 1967

"CG 373-22."

Mémoire sur la structure et la texture des artères /

Mode of access: Internet.

Evaporation from bare soil as affected by texture and temperature.

Mode of access: Internet.

Managing semidesert grass-shrub ranges : vegetation responses to precipitation, grazing, soil texture, and mesquite control /

Bibliography: p. 41-44.

Igneous rocks; composition, texture and classification, description and occurrence,

Vol. 1, 2d ed. rev., 1920.

Texture analysis and cartographic feature extraction /

"January 1985."

Simple texture-based liberation modelling of ores

Mineralogical analysis is often used to assess the liberation properties of particles. A direct method of estimating liberation is to actually break particles and then directly obtain liberation information from applying mineralogical analysis to each size-class of the product. Another technique is to artificially apply random breakage to the feed particle sections to estimate the resultant distribution of product particle sections. This technique provides a useful alternative estimation method. Because this technique is applied to particle sections, the actual liberation properties for particles can only be estimated by applying stereological correction. A recent stereological technique has been developed that allows the discrepancy between the linear intercept composition distribution and the particle section composition distribution to be used as guide for estimating the particle composition distribution. The paper will show results validating this new technique using numerical simulation. (C) 2004 Elsevier Ltd. All rights reserved.

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6 s and heated at 85 degreesC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for greater than or equal to1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.