RELATIONSHIPS BETWEEN PHYSICAL-CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS
- 1 April 1996
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 19 (2) , 91-106
- https://doi.org/10.1111/j.1745-4557.1996.tb00407.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Quantitative Determination of Pea Losses as Affected by Conventional Water BlanchingJournal of Food Science, 1987
- Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data AnalysisJournal of Food Science, 1986
- Quality and Maturity Indices for Postharvest Handling of Southern peasJournal of Food Science, 1984