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Sensing the taste of fruits using near infrared technology

2001

Abu-Khalaf, N. | Bennedsen, B.S. (The Royal Veterinary and Agricultural Univ., Tasstrup (Denmark). Dept. of Agricultural Sciences)

AGROVOC Keywords
acidez acidity calidad carbohydrate content chemicophysical properties ciruela classification composition globale contenido de carbohidratos espectroscopia infrarroja evaluation frutas de hueso gusto (sentido) infrared spectrophotometry measurement mesure methode methods organoleptic properties plums proximate composition prune prunus domestica quality spectroscopie infrarouge stone fruits taste (sensation) teneur en glucides
Bibliographic information
Publisher
Ceska Zemedelska Univ.
Pagination
p. 33-36
Other Subjects
Acidite; Clasificacion; Sens du gout; Propiedades organolepticas; Fruits a noyau; Medicion; Composicion aproximada; Propriete organoleptique; Evaluacion; Qualite; Propriete physicochimique; Propiedades fisicoquimicas; Metodos
Language
English
Note
Summary (En)
4 graphs, 1 table; 9 ref.
ISBN
80-213-0836-2
Type
Summary; Conference; Non-Conventional
Source
Physical methods in agriculture: Approach to precision and quality. Proceedings, Ceska Zemedelska Univ., Prague-Suchdol (Czech Republic).- Prague (Czech Republic): Ceska Zemedelska Univ., 2001.- ISBN 80-213-0836-2. 351 p.
Conference
Physical Methods in Agriculture: Approach to Precision and Quality, Prague (Czech Republic), 27-30 Aug 2001
2003-08-15
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