RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE

Journal article

Maite A CHAUVIN, Carolyn F ROSS, Marvin PITTS, Eugene KUPFERMAN and Barry SWANSON

Journal of food quality, Vol.33(2), pp.181-198

2010

Handle:

https://hdl.handle.net/2376/112631

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

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Title: RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE
Creators: Maite A CHAUVIN - School of Food Science, Washington State University, Pullman, WA 99164-6376, United States
Carolyn F ROSS - School of Food Science, Washington State University, Pullman, WA 99164-6376, United States
Marvin PITTS - Biological Systems Engineering, Washington State University, Pullman, WA 99164-6376, United States
Eugene KUPFERMAN - WSU Wenatchee TFREC, Washington State University, Pullman, WA 99164-6376, United States
Barry SWANSON - School of Food Science, Washington State University, Pullman, WA 99164-6376, United States
Publication Details: Journal of food quality, Vol.33(2), pp.181-198
Academic Unit: Food Science, School of; Mechanical and Materials Engineering, School of
Publisher: Wiley; Hoboken, NJ
Identifiers: 99900547641201842
Language: English
Resource Type: Journal article