Regression analysis applied to evaluation of aroma and flavour of Bulgarian sour milk
- 1 January 1985
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 29 (2) , 185-190
- https://doi.org/10.1002/food.19850290214
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Gas chromatography and spectral method application for the study of the Bulgarian yoghurt flavourMolecular Nutrition & Food Research, 1979
- Modifications des composants volatils du yoghourt bulgareLe Lait, 1978
- An analytical and integrative approach to sensory evaluation of foodsJournal of the Science of Food and Agriculture, 1973
- Metabolism of Volatile Compounds by Lactic Starter Culture Microorganisms. A ReviewJournal of Dairy Science, 1968
- Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of FoodsJournal of Food Science, 1968
- Études biotechniques sur la fabrication de yoghourt doux et aromatique. Communication I. Aperçu critique sur les principes généraux et leur application.Le Lait, 1967