The determination of a mid-scale reference standard for baked potato mealiness
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02863106.pdf
Reference10 articles.
1. Bliss, C. I. 1960. Some statistical aspects of preference and related tests. Applied Statistics 9: 8–19.
2. Dawson, E. H. and B. L. Harris. 1951. Sensory methods for measuring differences in food quality. Agri. Information Bull. 34, pp. 134.
3. Dove, W. F. 1943. The relative nature of human preference: with an example in the palatability of different varieties of sweet corn. J. Comp. Psych. 35: 219–226.
4. Duncan, D. B. 1955. Multiple range and multiple F tests. Biometrics 11: 1–42.
5. Fisher, R. A. and F. Yates. 1948. Statistical Tables. Hafner Publishing Co., Inc., New York, p. 50.
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