ABSTRACT
Any technique selected for food analysis depends on what the scientist is looking for, and there is a host of food properties from which to choose. A lengthy list of the physical properties of food was assembled by Jowitt.1 Using that list as a starting
1.1 Classi‘cation of Techniques .............................................................................1 1.2 Considerations ..................................................................................................2 1.3 Mechanical Properties ......................................................................................2
