Quality of fruits and vegetables
1990
Shewfelt, R.L.
In this summary report, food quality is defined as characteristics that can be perceived by the senses combined with visual appearance to determining acceptability and consumer decision to purchase the food. Topics discussed are consumption patterns, chemical constituents, perception of quality, shelf life, nutritive value, and safety issues.
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Библиографическая информация
Эту запись предоставил National Agricultural Library