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

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

doi:10.56093/ijas.v80i2.2861

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

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Authors

KUNDAN KISHORE
ASHOK KUMAR
H RAHMAN
MONIKA N
BRIJESH PANDEY

https://doi.org/10.56093/ijas.v80i2.2861

Keywords:

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

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Submitted

2011-01-07

Published

2011-01-05

Issue

Vol. 80 No. 2 (2010)

Section

Short-Communication

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International 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://doi.org/10.56093/ijas.v80i2.2861