Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 762
Book Description
Evaluation of Quality of Fruits and Vegetables
Author: Harold E. PatteePublisher: Springer
ISBN: 1461325498
Category : Science
Languages : en
Pages : 418
Book Description
Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce·ss is broadly termed sensory evaluation. Advances in sensory evaluation research have been slow in the past because of the human factor-the necessity to use highly trained sensory panels to conduct this research. High technology in strumentation and new understandings of sensory evaluations are now combining to make possible quantum jumps forward in sensory eval uation research. It is widely recognized that the sensory aspects of fruits and vegeta bles are affected by many factors, among them environment, variety, cultural practices, and handling practices. However, if one attempts to find a general reference or compilation of findings regarding this sub ject area there seems to be few, if any, available. A survey of the literature does suggest that in the past few years research into specific factors which influence the sensory aspects of fruits and vegetables has increased significantly. This increased interest in sensory research and the renewed national awareness of the value of research into pre and postharvest quality of fruits and vegetables prompted the Flavor Subdivision, Agricultural and Food Chemistry Division, American Chemical Society to sponsor a symposium entitled "Sensory Evalua tion of Fruits and Vegetables: Effect of Environment, Cultural Prac tices and Variety" during the 1982 meeting in Kansas City, Missouri.
Food in Jars
Author: Marisa McClellanPublisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Research and Related Services in the United States Department of Agriculture
Author: United States. Agricultural Research AdministrationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1848
Book Description
Bibliography of Agriculture
Author: ARS-72
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 762
Book Description
Pictorial Review
Author: Publisher:
ISBN:
Category : Dressmaking
Languages : en
Pages : 100
Book Description
Includes music.
U.S. Peach Industry: An interregional competitive model for canned peaches
Author: Yvonne DaviesThe Peaches of New York
Author: U. P. HedrickPublisher:
ISBN:
Category : Fruit-culture
Languages : en
Pages : 756
Book Description
The Peach
Author: Desmond R. LaynePublisher: CABI
ISBN: 1845934237
Category : Gardening
Languages : en
Pages : 681
Book Description
Summarizes our knowledge of peaches and their production worldwide and includes a colour plates section. This book includes chapters which address botany and taxonomy, breeding and genetics of cultivars and rootstocks, propagation, physiology and planting systems, crop and pest management and postharvest physiology.
Author: