CHANGES IN THE CHEMICAL AND SENSORY QUALITY OF GREEN PEAS DURING DEVELOPMENT
- 1 January 1999
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysisFood Quality and Preference, 1997
- RELATIONSHIPS BETWEEN PHYSICAL-CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEASJournal of Food Quality, 1996
- Sugars and Starch in Developing Round and Wrinkled Pea SeedsAnnals of Botany, 1983
- COMPARISON OF PHYSICAL METHODS FOR ESTIMATING THE MATURITY OF RAW, FROZEN AND COOKED PEASJournal of Texture Studies, 1980