Cover HortScience
HortScience
Advertisement

A New Technique for Evaluating Changes in Onion Firmness During Storage and a Comparison with Sensory Measurements1

Authors:
Rene CreteResearch Branch, Agriculture Canada

Search for other papers by Rene Crete in
This Site
Google ScholarClose
,
Peter W. VoiseyResearch Branch, Agriculture Canada

Search for other papers by Peter W. Voisey in
This Site
Google ScholarClose
,
R. BernierResearch Branch, Agriculture Canada

Search for other papers by R. Bernier in
This Site
Google ScholarClose
, and
Elizabeth LarmondResearch Branch, Agriculture Canada

Search for other papers by Elizabeth Larmond in
This Site
Google ScholarClose
Article Category:
Research Article
Online Publication Date:
Jun 1974
Page(s):
223–225
Volume/Issue:
Volume 9: Issue 3
Copyright:
© American Society for Horticultural Science 1974
DOI:
https://doi.org/10.21273/HORTSCI.9.3.223
Open Access
Download PDF
Cite this Article Get Citation Alerts Get Permissions Get eTOC Alerts
Received:
12 Nov 1973
|
Published-print:
01 Jun 1974
Received:
12 Nov 1973
|
Published-print:
01 Jun 1974
Rene CreteResearch Branch, Agriculture Canada

Search for other papers by Rene Crete in
Google ScholarClose
,
Peter W. VoiseyResearch Branch, Agriculture Canada

Search for other papers by Peter W. Voisey in
Google ScholarClose
,
R. BernierResearch Branch, Agriculture Canada

Search for other papers by R. Bernier in
Google ScholarClose
, and
Elizabeth LarmondResearch Branch, Agriculture Canada

Search for other papers by Elizabeth Larmond in
Google ScholarClose

Contributor Notes

Received for publication November 12, 1973.

Research Station, St. Jean, Quebec, J3B 6Z8.

Engineering Research Service, Ottawa, Ontario, K1A OC6. (Contribution No. 392).

Food Research Institute, Ottawa, Ontario, K1A OC6. (Contribution No. 203). We acknowledge the contribution of E. Hogue of the Research Station, St. Jean, Quebec.

Received:
12 Nov 1973
|
Published-print:
01 Jun 1974
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 19 19 2
PDF Downloads 34 34 4
Save