Application of Sensory Analysis Technique to the Evaluation of Easiness of Removing Chestnut Pellicle

Author:

HATAE Keiko,SHIMADA Yoshiko,TODA Sadako,KOTOBUKI Kazuo,KASAI Midori

Publisher

Japanese Society for Sensory Evaluation

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference7 articles.

1. Manabe, N., (1970) Studies on the constituents and processing methods of Japanese chestnuts. Part VIII, A trial for removing both inner peel and the most outside layer in the edible portion of chestnut with chemical reagents. J. Jpn. Soc. Food Sci. Technol. 17, 247-251

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