Chemical and sensory correlations for orange juice
1995
Burgard, D.R.
Concepts and methodology used in the study of multivariate relationships between chemical composition and sensory characteristics are discussed. An approach is demonstrated by analysis of a data set consisting of chemical and sensory measurements on orange juice. Variations caused by fruit variety, maturity, processing and product aging were present. Relationships between the chemical composition, expert panel sensory evaluations and consumer test scores were identified.
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书目信息
ACS symposium series
卷
596
页码
21
- 32
ISSN
0097-6156
语言
英语
注释
In the series analytic: fruit flavors: biogenesis, characterization, and authentication / edited by r.l. rouseff and m.m. leahy.
类型
Journal Article; Text
2024-02-28
MODS