The Application of Factor Analysis to Cooked Beef Aroma Descriptors
- 1 July 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1354-1355
- https://doi.org/10.1111/j.1365-2621.1983.tb09231.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORSJournal of Food Science, 1977
- Relations between Sensory and Objective Measurements for Quality Evaluation of Green BeansPublished by American Chemical Society (ACS) ,1977
- PSYCHOMETRIC CLASSIFICATION OF ODORSChemical Senses, 1975
- AROMA OF CANNED BEEF: SENSORY PROPERTIESJournal of Food Science, 1973
- ODOUR QUALITIES: A GLOSSARY OF USAGEBritish Journal of Psychology, 1968