Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseohs vulgaris L.)-Reference-Cited by-同舟云学术

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Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseohs vulgaris L.)

Published:1993-01 Issue:1 Volume:58 Page:138-139
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BARON RF.,PENFIELD M.P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb03229.x/fullpdf

Reference11 articles.

1. Vitamin Retention, Color and Texture in Thermally Processed Green Beans and Royal Ann Cherries Packed in Pouches and Cans

2. C.B. Baker, 1991 . Personal commudication. Asgrow Seed Company, Ka-lamazoo, MI.

3. QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES

4. KINETICS OF THERMAL SOFTENING OF VEGETABLES

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