Optimization of the Sensory Properties of Frozen Peas by Principal Components Analysis and Multiple Regression
- 1 April 1988
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 21 (2) , 174-181
- https://doi.org/10.1016/s0315-5463(88)70773-7
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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