Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh-Cut Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02453.x/fullpdf
Reference19 articles.
1. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging;Beltrán;Postharvest Biol Tec,2005
2. Comparing central location test and home use test results: application of a new criterion;Boutrolle;Food Qual Prefer,2005
3. Central location test vs. home use test: contrasting results depending on product type;Boutrolle;Food Qual Prefer,2007
4. Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products;Cabezas-Serrano;Postharvest Biol Tec,2009
5. Consumer-based optimization of a third-generation product made from peanut and rice flour;Choi;J Food Sci,2007
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3. Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage;Foods;2022-04-15
4. Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage;International Journal of Food Science & Technology;2021-11-30
5. AN ASSESSMENT OF CONSUMER PREFERENCES FOR FRESH POTATOES IN PUNJAB, PAKISTAN;PAK J AGR SCI;2020
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