APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION1
Open Access
- 1 June 1981
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 4 (2) , 83-100
- https://doi.org/10.1111/j.1745-4557.1981.tb00717.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- A language and procedure for the sensory assessment of cox's orange pippin applesJournal of the Science of Food and Agriculture, 1977
- Metabolites in golden delicious apples as possible parameters of acceptabilityJournal of the Science of Food and Agriculture, 1975
- MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUEJournal of Texture Studies, 1975
- Evaluation of Methods for Measuring Texture Using Fresh Apples as the Test MaterialCanadian Institute of Food Science and Technology Journal, 1974
- RELATIONSHIP BETWEEN CERTAIN PHYSICAL‐CHEMICAL MEASUREMENTS AND SENSORY APPRAISALS OF APPLE TEXTUREJournal of Texture Studies, 1972
- Texture Profile of Ripening PearsJournal of Food Science, 1968