Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon ( Diospyros kaki sp.)-Reference-Cited by-同舟云学术

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon ( Diospyros kaki sp.)

Published:2017-11-09 Issue:1 Volume:6 Page:124-136
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Milczarek Rebecca R.¹^ORCID,Woods Rachelle D.¹,LaFond Sean I.²,Breksa Andrew P.¹,Preece John E.³,Smith Jenny L.³,Sedej Ivana¹,Olsen Carl W.¹,Vilches Ana M.¹

Affiliation:

1. Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture – Agricultural Research Service Albany CA USA

2. Department of Food Science & Technology University of California, Davis Davis CA USA

3. National Clonal Germplasm Repository United States Department of Agriculture – Agricultural Research Service Davis CA USA

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.537

Reference36 articles.

1. Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. “Rojo Brillante”

2. Sensory Methods of Texture and Viscosity Measurement

3. SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS

4. Camp A. F. &Mowry H.(1929).The Japanese persimmon in Florida. University of Florida Agriculture Experiment Station Bulletin 205. Available from:http://ufdc.ufl.edu/UF00026700/00001[last accessed 22 January 2017].

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