Sensory characteristics of raw and cooked “early” potato tubers as affected by organic cultivation
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1354_49
Reference20 articles.
1. Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory authentication study.;Arvanitoyannis;Int. J. Food Sci. Technol.,2008
2. Effect of farming systems on the yield, quality parameters and sensory properties of conventionally and organically grown potato (Solanum tuberosum L.) tubers.;Brazinskiene;Food Chem.,2014
3. Changing consumer intake of potato, a focus group study.;Fernqvist;Br. Food J.,2015
4. A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking.;Gilsenan;Int. J. Food Sci. Technol.,2010
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