A sensory-based alternative to brix/acid ratio
- Author
- JORDAN, Robert B1 ; SEELYE, Richard J1 ; MCGLONE, V. Andrew1
[1] Technology Development Group, HortResearch, Ruakura Research Centre, Private Bag 3123, Hamilton, New Zealand - Source
Food technology (Chicago). 2001, Vol 55, Num 6, pp 36-44, 8 p ; ref : 18 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Composé soluble Indice acide Jus fruit Palatabilité Saveur Sucre Produit à base de fruit Propriété organoleptique
- Keyword (en)
- Soluble compound Acid number Fruit juice Palatability Taste Sugar Fruit product Organoleptic properties
- Keyword (es)
- Compuesto soluble Indice ácido Jugo fruta Palatabilidad Sabor Azúcar Producto a base de fruta Propiedad organoléptica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- 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
- 1070657
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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