| 書目名稱 | Evaluation of Quality of Fruits and Vegetables | | 編輯 | Harold E. Pattee | | 視頻video | http://file.papertrans.cn/318/317344/317344.mp4 | | 圖書封面 |  | | 描述 | 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 | | 出版日期 | Book 1985 | | 關鍵詞 | agriculture; chemistry; environment; food; food chemistry; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-94-009-4217-2 | | isbn_softcover | 978-94-010-8371-3 | | isbn_ebook | 978-94-009-4217-2 | | copyright | The AVI Publishing Company, Inc. 1985 |
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