Preferences of domestic and imported mandarins in Bali, Indonesia


Autoria(s): Mason, R.; Wei, S.; Adar, D.; Woods, B.; Singgih, S.
Contribuinte(s)

B. Munce

J. Kefford

B. Chandler

Data(s)

01/05/2002

Resumo

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.

Identificador

http://espace.library.uq.edu.au/view/UQ:63302

Idioma(s)

eng

Publicador

Australian Institute of Food Science & Technology

Palavras-Chave #Food Science & Technology #Bali, Indonesia #C1 #290104 Other Food Sciences #670104 Fruit and vegetable products (incl. fruit juices) #0701 Agriculture, Land and Farm Management
Tipo

Journal Article