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RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURE

Author
CHAUVIN, Maite A1 ; ROSS, Carolyn F1 ; PITTS, Marvin2 ; KUPFERMAN, Eugene3 ; SWANSON, Barry1
[1] School of Food Science, Washington State University, Pullman, WA 99164-6376, United States
[2] Biological Systems Engineering, Washington State University, Pullman, WA 99164-6376, United States
[3] WSU Wenatchee TFREC, Washington State University, Pullman, WA 99164-6376, United States
Source

Journal of food quality. 2010, Vol 33, Num 2, pp 181-198, 18 p ; ref : 1 p.1/2

CODEN
JFQUD7
ISSN
0146-9428
Scientific domain
Food science technology
Publisher
Wiley, Hoboken, NJ
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Poire Pomme Texture Fruit
Keyword (en)
Pear Apple Texture Fruit
Keyword (es)
Pera Manzana Textura Fruto
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22688638

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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