Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon ( Diospyros kaki sp.).

Autor: Milczarek RR; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA., Woods RD; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA., LaFond SI; Department of Food Science & Technology University of California, Davis Davis CA USA., Breksa AP; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA., Preece JE; National Clonal Germplasm Repository United States Department of Agriculture - Agricultural Research Service Davis CA USA., Smith JL; National Clonal Germplasm Repository United States Department of Agriculture - Agricultural Research Service Davis CA USA., Sedej I; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA., Olsen CW; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA., Vilches AM; Healthy Processed Foods Research Unit Western Regional Research Center United States Department of Agriculture - Agricultural Research Service Albany CA USA.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2017 Nov 09; Vol. 6 (1), pp. 124-136. Date of Electronic Publication: 2017 Nov 09 (Print Publication: 2018).