Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)-Reference-Cited by-同舟云学术

Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)

Published:1990 Issue:2 Volume:51 Page:247-260
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kjølstad Lise,Isaksson Tomas,Rosenfeld Hans J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference32 articles.

1. , 1965 Principles of Sensory Evaluation of Food. Academic Press, New York.

2. 1983Sensory quality of frozen peas in relation to maturity measurements. In: Refiigeration in the Service of Man, XVIth Int Congr Refiigeration, Paris, Vol 3 'G. Institut International du Froid, Paris, pp 581–587.

3. Freeze-drying of aqueous solutions: Maximum allowable operating temperature

4. THE LIGHT SCATTERING PROPERTIES OF FOODS

5. CORRELATION OF SUBJECTIVE SCORING WITH SUGAR CONTENT OF FROZEN PEAS

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