A language and procedure for the sensory assessment of cox's orange pippin apples
- 1 December 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (12), 1090-1104
- https://doi.org/10.1002/jsfa.2740281210
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- The flavour of Cox's Orange Pippin apples and its variation with storageAnnals of Applied Biology, 1977
- COMPUTER DERIVED PERCEPTUAL MAPS OF FLAVORSJournal of Food Science, 1975
- The development of a vocabulary and profile assessment method for evaluating the flavour contribution of cider and perry aroma constituentsJournal of the Science of Food and Agriculture, 1975
- Metabolites in golden delicious apples as possible parameters of acceptabilityJournal of the Science of Food and Agriculture, 1975
- RELATIONSHIP BETWEEN CERTAIN PHYSICAL‐CHEMICAL MEASUREMENTS AND SENSORY APPRAISALS OF APPLE TEXTUREJournal of Texture Studies, 1972