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Methods of Measuring Fruit and Vegetable Quality: Color, Flavor, Texture: Jan. 22, 2014

Wednesday, January 22, 2014 • Davis, CA

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Methods of Measuring Fruit and Vegetable Quality: Color, Flavor, Texture: Jan. 22, 2014

The principles behind instrumental measurement of flavor, color and texture will be discussed, and the various instruments and methods available will be available in interactive demonstrations. Real-life examples of fresh and processed fruit and vegetable color and texture measurement will be demonstrated. Examples of applications where flavor, color and texture were measured on a wide variety of vegetables and fruits will be given by workshop instructors.
 
For more information, visit http://postharvest.ucdavis.edu

Penny Stockdale
Postharvest Technology Center
530-752-7672
pastockdale@ucdavis.edu

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UC Davis

Davis, California
United States

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