Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends
Author:
Affiliation:
1. Department of Food Science; University of Arkansas; Fayetteville AR
2. Sensory Spectrum, Inc.; New Providence NJ
3. Institute of Food Science and Engineering; University of Arkansas; 2650 North Young Fayetteville AR 72704
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12026/fullpdf
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