1. Acree, T. E. (1981) Quality of Selected Fruits and Vegetables, ACS Symposium Series 170, Washington, DC, p. 11.
2. Amerine, M. A., Pangborn, R. M. and Roessler, E. B. (1967) Principles of Sensory Evaluation of Food, Academic Press, New York.
3. Anon (1978) Food Eng. Int. 3, 74.
4. Bomben, J. L., Bruin, S., Thyssen, H. A. C. and Merson, R. L. (1973) Adv. Food Res. 20, 1.
5. Bonastre, J. (1971) In: The Biochemistry of Fruits and Their Products, Vol. 2, A. C. Hulme (ed.), Academic Press, New York.