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CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON
Year:
1977
Source of publication :
Journal of Food Quality
Authors :
Basker, Dov
;
.
Volume :
1
Co-Authors:
Facilitators :
From page:
147
To page:
156
(
Total pages:
10
)
Abstract:
The quality of Shamouti oranges was determined by taste panels before and after storage. Unstored oranges were given the same scores when tasted as peeled segments and as fresh juice; stored oranges were given higher scores when tasted as juice than when tasted as segments. Multiple regression of taste quality score on the Brix, Acidity and Maturity Ratio leads to localization of peak organoleptic maturity conditions. Copyright © 1977, Wiley Blackwell. All rights reserved
Note:
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DOI :
https://www.scopus.com/inward/record.uri?eid=2-s2.0-0017583984&doi=10.1111%2fj.1745-4557.1977.tb00938.x&partnerID=40&md5=eda749dcb19b2a2646bb4104ca1ed758
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
20068
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:33
Scientific Publication
CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON
1
CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON
The quality of Shamouti oranges was determined by taste panels before and after storage. Unstored oranges were given the same scores when tasted as peeled segments and as fresh juice; stored oranges were given higher scores when tasted as juice than when tasted as segments. Multiple regression of taste quality score on the Brix, Acidity and Maturity Ratio leads to localization of peak organoleptic maturity conditions. Copyright © 1977, Wiley Blackwell. All rights reserved
Scientific Publication
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