Sensory evaluation of wine through correspondence analysis: a theoretical and empirical rationale
Author:
Affiliation:
1. Department of Oenology, University of West Attica, Greece
2. Department of Hotel and Tourism Management, Cyprus University of Technology, Limassol, Cyprus
Publisher
Informa UK Limited
Subject
Horticulture,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09571264.2019.1573357
Reference25 articles.
1. Rating of products through scores and free-text assertions: Comparing and combining both
2. A European perception of food using two methods of correspondence analysis
3. Correspondence analysis: An alternative to principal components
4. Comparing central location test and home use test results: Application of a new criterion
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