RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE

Author:

CHAUVIN MAITE A.,ROSS CAROLYN F.,PITTS MARVIN,KUPFERMAN EUGENE,SWANSON BARRY

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference20 articles.

1. Effe-gi, Magnus-Taylor, and Instron fruit pressure testing devises for apple, peaches, and nectarines;ABBOTT;J. Am. Soc. Hortic. Sci.,1976

2. Comparison of three penetrometers used to evaluate apple firmness. Washington State University;BONGERS;Tree Fruit Postharvest J.,1992

3. The standard scales of texture: Rescaling by magnitude estimation;CARDELLO;J. Food Sci.,1982

4. Guidelines to training a texture profile panel;CIVILLE;J. Texture Studies,1973

5. Sensory characteristics and consumer acceptability of “Pink Lady” and other late-season apple cultivars;CORRIGAN;New Zeal. J. Corp. Hort.,1997

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