Preferences of domestic and imported mandarins in Bali, Indonesia

Mason, R., Wei, S., Adar, D., Woods, B. and Singgih, S. (2002) Preferences of domestic and imported mandarins in Bali, Indonesia. Food Australia, 54 5: 193-195.

Author Mason, R.
Wei, S.
Adar, D.
Woods, B.
Singgih, S.
Title Preferences of domestic and imported mandarins in Bali, Indonesia
Journal name Food Australia
ISSN 1032-5298
0015-6647
Publication date 2002-05
Sub-type Article (original research)
Volume 54
Issue 5
Start page 193
End page 195
Total pages 3
Editor B. Munce
J. Kefford
B. Chandler
Place of publication Sydney, Australia
Publisher Australian Institute of Food Science & Technology
Collection year 2002
Language eng
Subject C1
290104 Other Food Sciences
670104 Fruit and vegetable products (incl. fruit juices)
0701 Agriculture, Land and Farm Management
Abstract Four focus group discussions were held to determine the salient attributes of mandarins in the minds of Balinese consumers. Taste panel findings of 26 untrained panellists showed that imported mandarins were significantly preferred for taste, texture and overall quality. Domestic mandarin segments averaged higher than imported ones on appearance, but the difference was not significant. Gold skin colour was preferred.
Keyword Food Science & Technology
Bali, Indonesia
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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Created: Tue, 14 Aug 2007, 18:25:16 EST