PRINT ISSN 2285-5653, CD-ROM ISSN 2285-5661, ONLINE ISSN 2286-1580, ISSN-L 2285-5653
 

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1. Quality evaluation of some clingstone cultivars processed into stewed fruit
... organoleptic characteristics of alimentary products. These methods are applied in order to appreciate a set of organoleptic properties: aspect, colour, taste, texture or, should it be the case, consistence. ...
Created on 09 January 2013
2. Researches regarding the determination of optimal time for apricot harvesting by using the colour code
... such as the colour code, the texture, the soluble dry matter and acidity represent very significant quality indicators, which one can make use of in order to establish the optimal harvesting time. The ...
Created on 09 January 2013

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