THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 537-541
- https://doi.org/10.1111/j.1365-2621.1974.tb02942.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTSJournal of Food Science, 1974
- THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATAJournal of Food Science, 1973
- AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILESJournal of Food Science, 1973
- AROMA OF CANNED BEEF: SENSORY PROPERTIESJournal of Food Science, 1973
- CLASSIFICATION OF CORN ODOR BY STATISTICAL ANALYSIS OF GAS CHROMATOGRAPHIC PATTERNS OF HEADSPACE VOLATILESJournal of Food Science, 1973
- A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEFJournal of Food Science, 1972
- Biological and chemical factors affecting the valuations of north-east indian plains teas: II.—Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teasJournal of the Science of Food and Agriculture, 1971
- Biological and chemical factors affecting the valuations of north-east indian plains teas: I.—Statistical association of liquor characteristics with cash valuations of black teasJournal of the Science of Food and Agriculture, 1971
- Mathematical Treatment of GC Data: Application to Tea Quality EvaluationJournal of Chromatographic Science, 1971
- Differentiation Between Coffea Arabica and Coffea Robusta by Computer Evaluation of Gas Chromatographic Profiles--Comparison of Numerically Derived Quality Predictions With Organoleptic EvaluationsJournal of Chromatographic Science, 1969