Physico-chemical and sensorial attributes of Sikkim mandarin (Citrus reticulata)

Authors

  • KUNDAN KISHORE
  • ASHOK KUMAR
  • H RAHMAN
  • MONIKA N
  • BRIJESH PANDEY

Keywords:

Flavour intensity, Mandarin, Sensorial attributes, Sweetness, TSS, Total sugar

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Issue

Vol. 80 No. 2 (2010)

Section

Short-Communication

License

The copyright of the articles published in The Indian Journal of Agricultural Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

KISHORE, K., KUMAR, A., RAHMAN, H., N, M., & PANDEY, B. (2011). Physico-chemical and sensorial attributes of Sikkim mandarin (Citrus reticulata). The Indian Journal of Agricultural Sciences, 80(2). https://epubs.icar.org.in/index.php/IJAgS/article/view/2861