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Sensory Quality of Mango Fruit
|Title:||Sensory Quality of Mango Fruit|
|Authors:||Cavaletto, Catherine G.|
|Date Issued:||Apr 1993|
|Publisher:||University of Hawaii|
|Citation:||Cavaletto CG. 1993. Sensory quality of mango fruit. In: Chia CL, Evans DO, editors. 1993. Proceedings, Conference on Mango in Hawaii; March 9-11, 1993; Honolulu, Hawaii. Honolulu (HI): University of Hawaii. p. 48-50.|
|Series:||Proceedings, Conference on Mango in Hawaii|
|Abstract:||The author pointed out that the mango is somewhat unique in the wide variation of its sensory characteristics, depending on cultivar. Aspects such as appearance (skin and flesh color), aroma, sweetness, acidity, flesh texture, and the factors determining them were discussed, as was the interaction of consumer preferences and sensory qualities as it affects marketability.|
|Appears in Collections:||
Proceedings: Conference on Mango in Hawaii|
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