Correlating physical and sensory texture measurements of hearts of palm in conserve-Reference-Cited by-同舟云学术

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Correlating physical and sensory texture measurements of hearts of palm in conserve

Published:2016-12-12 Issue:4 Volume:36 Page:679-685
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ORMENESE Rita de Cássia Salvucci Celeste¹,BERBARI Shirley Aparecida Garcia¹,REIS Michele Gomes dos¹

Affiliation:

1. Instituto de Tecnologia de Alimentos, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X13216.pdf

Reference14 articles.

1. Critério de Classificação Econômica Brasil,2012

2. Qualidade do palmito da palmeira real em conserva;Berbari S. A. G.;Ciência e Tecnologia de Alimentos,2008

3. Regulamento Técnico referente ao Padrão de Identidade e Qualidade para palmito em conserva (Resolução RDC nº 17 de 19 de novembro de 1999);Diário Oficial [da] República Federativa do Brasil,1999

4. Influence of chewing efficiency on texture and flavour perceptions of food;Brown W. E.;Journal of Texture Studies,1996

5. Statistical power analysis for the behavioral sciences;Cohen J,1988

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Adoption of cleaner production in a pupunha palm heart factory: a systematic literature review and a case study;Food Science and Technology;2021-07-09

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