✦ LIBER ✦

Flavour Quality Evaluation of Processed Saskatoon Berries

✍ Scribed by Lutz, S.E.; Dowdell, L.R.J.; Hawrysh, Z.J.; Sporns, P.

Book ID: 123577386
Publisher: Elsevier
Year: 1991
Weight: 703 KB
Volume: 24
Category: Article
ISSN: 0315-5463
DOI: 10.1016/S0315-5463(91)70070-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Quality Aspects of Saskatoon Berries: Po

Quality Aspects of Saskatoon Berries: Possibilities for Improvements Through Plant Breeding

✍ Davidson, C.; Mazza, G. 📂 Article 📅 1988 🏛 Elsevier ⚖ 364 KB

Quality evaluation of processed tomato j

Quality evaluation of processed tomato juice

✍ Gould, Wilbur A. 📂 Article 📅 1978 🏛 American Chemical Society 🌐 English ⚖ 621 KB

Cocoa substitute: Evaluation of sensory

Cocoa substitute: Evaluation of sensory qualities and flavour stability

✍ Hoda H. M. Fadel; Magda A. Abdel Mageed; Abdel Kader M. E. Abdel Samad; Shereen 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 260 KB

Evaluation of Saskatoon Berry (Amelanchi

Evaluation of Saskatoon Berry (Amelanchier alnifolia Nutt.) Cultivars for their Polyphenol Content, Antioxidant Properties, and Storage Stability

✍ Bakowska-Barczak, Anna M.; Kolodziejczyk, Paul 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 297 KB

Profile-rank method for the quality eval

Profile-rank method for the quality evaluation of meat flavours

✍ Grigoryeva, D. N. ;Golovnya, R. V. ;Syomina, L. A. 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 567 KB

A new variant in sensory analysis which combines the advantages of profile and ranking methods is described. The profile-rank method includes two steps: 1. The selection of the most significant descriptors on the base of calculated weight factors and 2. statistical data processing and the calculatio

Evaluation of the quality of processed b

Evaluation of the quality of processed blood salvaged during craniotomy

✍ Hui Liang; Yan Zhao; Dexiang Wang; Baoguo Wang 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 427 KB