Please use this identifier to cite or link to this item:
http://dspace.mediu.edu.my:8181/xmlui/handle/123456789/8337Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | NASSU RENATA TIEKO | - |
| dc.creator | LIMA JANICE RIBEIRO | - |
| dc.creator | SOUZA FILHO MEN DE SÁ MOREIRA DE | - |
| dc.date | 2001 | - |
| dc.date.accessioned | 2013-06-01T10:53:32Z | - |
| dc.date.available | 2013-06-01T10:53:32Z | - |
| dc.date.issued | 2013-06-01 | - |
| dc.identifier | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300020 | - |
| dc.identifier | http://www.doaj.org/doaj?func=openurl&genre=article&issn=01002945&date=2001&volume=23&issue=3&spage=551 | - |
| dc.identifier.uri | http://koha.mediu.edu.my:8181/jspui/handle/123456789/8337 | - |
| dc.description | Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested. | - |
| dc.publisher | Sociedade Brasileira de Fruticultura | - |
| dc.source | Revista Brasileira de Fruticultura | - |
| dc.subject | sensory analysis | - |
| dc.subject | osmosis | - |
| dc.subject | Cucumis melo L. | - |
| dc.subject | Mangifera indica L. | - |
| dc.subject | Anacardium occidentale L. | - |
| dc.title | CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE | - |
| Appears in Collections: | Agriculture and Food Sciences | |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.