Qualité des pommes de terre : nouvelles méthodes d'évaluation calibrées sur l'analyse sensorielle

Qualité des pommes de terre : nouvelles méthodes d'évaluation calibrées sur l'analyse sensorielle

Quality of potatoes : new assessment methods calibrated by means of sensory analysis [frying index]. For the potato sector, raw material quality became an important criterium because it determines the type of use and the transformation ability of the tubers. It is now primordial to be able to identi...

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Bibliographic Details
Main Authors: Rolot J.L., Van de Laer G., Agneessens R., Dardenne P.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2001-01-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
potatoes
processing quality
organoleptic properties
organoleptic analysis
computer applications
infrared spectrophotometry
image processing
analytical methods
plant products
quality
spectrometry
vegetables
Online Access:http://www.pressesagro.be/base/text/v5n3/166.pdf

Internet

http://www.pressesagro.be/base/text/v5n3/166.pdf

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