Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects-Reference-Cited by-同舟云学术

Evaluation of carrot varieties for production of deep fried carrot chips — II. Sensory aspects

Published:1995-01 Issue:6 Volume:28 Page:513-519
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Baardseth P.,Rosenfeld H.J.,Sundt T.W.,Skrede G.,Lea P.,Slinde E.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Influence of brine composition on yield and quality of deep fried fermented carrot chips;Aukrust;Lebensm. Wiss. u. Technol.,1995

2. Evaluation of carrot varieties for production of deep fried carrot chips — I. Chemical aspects;Baardseth;Food Res. Intl.,1995

3. An objective method of recording and comparing the shapes of carrot roots;Bleasdale;J. Hort. Sci.,1963

4. Sensory quality criteria of carrots, swedes and cauliflower;Fjeldsenden;Lebensm. Wiss. u. Technol.,1981

5. Sensory analysis — Methodology — Flavour profile methods;International Organization for Standardization. International Standard. ISO 6564-1985 (E),1985

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