A comparison of methods for analyzing multivariate sensory...

Food Quality and Preference 2014 / 4 Vol. 33

A comparison of methods for analyzing multivariate sensory data in designed experiments – A case study of salt reduction in liver paste

Næs, Tormod, Tomic, Oliver, Greiff, Kirsti, Thyholt, Kari
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Volume:
33
Language:
english
Journal:
Food Quality and Preference
DOI:
10.1016/j.foodqual.2013.11.002
Date:
April, 2014
File:
PDF, 1.68 MB
english, 2014
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