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Subjects flavor Remove constraint flavor: flavor Subjects food quality Remove constraint food quality: food quality Year 2002 Remove constraint 2002: 2002

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1. Algorithms for automated temperature controls to cure peanuts

Description:: Includes references
Author:: Butts, C.L. , Williams, E.J. , Sanders, T.H.
Subject:: peanuts , temperature , air temperature , relative humidity , milling quality , peroxide value , fatty acids , chemical composition , seed germination , flavor , food quality , duration , sensory evaluation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

2. Instrumental and sensory quality characteristics of 'Gala' apples in response to prestorage heat, controlled atmosphere,and air storage

Description:: Includes references
Author:: Saftner, Robert A. , Abbott, Judith A. , Conway, William S. , Barden, Cynthia L. , Vinyard, Bryan T. , American Society for Horticultural Science.
Subject:: apples , sensory evaluation , food quality , heat treatment , controlled atmosphere storage , food storage , volatile compounds , duration , shelf life , esters , alcohols , aldehydes , ketones , ethers , ethylene production , carbon dioxide , firmness , titratable acidity , flavor , food acceptability , brix
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

3. Quality of erect-type blackberry fruit after short intervals of controlled atmosphere storage

Description:: Includes references
Author:: Veazie, P.P. , Collins, J.K.
Subject:: blackberries , food quality , storage quality , controlled atmosphere storage , duration , titratable acidity , incidence , anthocyanins , sensory evaluation , flavor
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002