Influence of Variety and Growing Location on the Development of Off-Flavor in Precooked Vacuum-Packed Potatoes-Reference-Cited by-同舟云学术

Influence of Variety and Growing Location on the Development of Off-Flavor in Precooked Vacuum-Packed Potatoes

Published:1999-02-13 Issue:3 Volume:47 Page:1145-1149
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jensen Kirsten¹,Petersen Mikael Agerlin¹,Poll Leif¹,Brockhoff Per Bruun¹

Affiliation:

1. Department of Dairy and Food Science/Centre for Advanced Food Studies and Department of Mathematics and Physics, The Royal Veterinary and Agricultural University, DK-1871 FC, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9807115

Reference23 articles.

1. ASTM Designation: E 679. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits. 1991; pp 1−5.

2. Random Effect Threshold Models for Dose-Response Relationships with Repeated Measurements

Cited by 30 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. Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.);Food Packaging and Shelf Life;2023-11

2. Genotype Is Primarily Responsible for Variance in Table Beet Geosmin Concentration, but Complex Genotype × Environment Interactions Influence Variance in Total Dissolved Solids;Journal of the American Society for Horticultural Science;2019-11

3. Potato Production, Postharvest Quality, and Processed Products;Handbook of Vegetables and Vegetable Processing;2018-02-16

4. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties;Journal of Food Engineering;2016-08

5. Potato Flavor;Advances in Potato Chemistry and Technology;2016