Art

J-GLOBAL ID：201102207953348989   Reference number：11A0895010

POSSIBILITY FOR A STRAWBERRY JAM SENSORY STANDARD

イチゴジャムイチゴジャム官能基準の可能性

Author (8)： KOPPEL K. (Tallinn Univ. Technol., Tallinn, EST) ,  KOPPEL K. (Competence Center of Food and Fermentation Technol., Tallinn, EST) ,  TIMBERG L. (Tallinn Univ. Technol., Tallinn, EST) ,  TIMBERG L. (Competence Center of Food and Fermentation Technol., Tallinn, EST) ,  SALUMETS A. (Tallinn Univ. Technol., Tallinn, EST) ,  SALUMETS A. (Competence Center of Food and Fermentation Technol., Tallinn, EST) ,  PAALME T. (Tallinn Univ. Technol., Tallinn, EST) ,  PAALME T. (Competence Center of Food and Fermentation Technol., Tallinn, EST)
Material： Journal of Sensory Studies  (J Sens Stud)
Volume： 26  Issue： 1  Page： 71-80  Publication year： Feb. 2011 
JST Material Number： W0042A  ISSN： 0887-8250  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： *Fragaria x ananassa ,  *jam ,  *quality standard ,  *food property ,  *sensory test ,  *descriptive labeling ,  instrumental analysis ,  Food Analysis ,  food texture ,  food regulation ,  *sensory properties ,  geographic origin ,  production area ,  *edible fruit

JST classification (2)： Food quality  (FJ01040F) ,  Fruits and processed fruit products  (FJ11030Z)

Terms in the title (1)： 可能性