Sensory, Physical and Chemical Properties of Canned Peaches
- 1 January 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (1) , 317-318
- https://doi.org/10.1111/j.1365-2621.1982.tb11088.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- TEXTURE OF TEMPERATE FRUITSJournal of Texture Studies, 1979
- VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENT 1,2Journal of Texture Studies, 1978
- THE NATURE OF ACCEPTABILITY FUNCTIONS IN TEXTUREJournal of Texture Studies, 1976
- IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?Journal of Texture Studies, 1975
- EFFECTS OF RIPENESS AND POST-HARVEST TREATMENTS ON THE FIRMNESS, ACIDITY AND CANNING CHARACTERISTICS OF BABYGOLD #6 PEACHESJournal of Milk and Food Technology, 1974
- Some Aspects of Elastic Behavior of Selected FruitsTransactions of the ASAE, 1968
- Mechanical Properties of Peaches, Pears, Apricots, and ApplesTransactions of the ASAE, 1966
- ORGANIC ACIDS IN PEACHESJournal of Food Science, 1956
- PECTIC CONSTITUENTS IN RIPE AND UNRIPE FRUITaJournal of Food Science, 1954
- Extraction and Determination of Total Pectic Materials in FruitsAnalytical Chemistry, 1952