CORRELATION BETWEEN GAS-CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES-Reference-Cited by-同舟云学术

CORRELATION BETWEEN GAS-CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES

Published:1970-05 Issue:3 Volume:35 Page:219-223
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

YOUNG LARRY L.,BARGMANN ROLF E.,POWERS JOHN J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12142.x/fullpdf

Reference31 articles.

1. Identification of Components in the Stale Flavor Fraction of Sterilized Concentrated Milk

2. Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers

3. Phenolic Flavor in Cheese

4. R.A. Baker, and W.H. Stahl, 1967 . Sensory evaluation of materials and products. Report of Committee E-18, ASTM Meeting, Boston, June, 1967.

5. R.E. Bargmann, 1967 . Program MUDAID (Multivariate, Univariate and discrimination analysis of irregular data) . Department of Statistics. Univ. Georgia, Athens30601 .

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. THE USE OF MULTIVARIATE STATISTICAL ANALYSIS IN DETERMINING THE SENSORY QUALITY OF WHITE MONOVARIETAL WINES;Journal of Food Quality;2002-12

2. Food additives;Principles and Applications of Gas Chromatography in Food Analysis;1990

3. Partitioning and Absolute Flavor Threshold Interactions of Aliphatic and Aromatic Food Packaging Solvents in High-Fat Cookies;Journal of Food Science;1989-01

4. MULTIVARIATE-ANALYSIS OF SENSORY CHARACTERISTICS AND PRODUCTION CONTROL OF FOODS;Journal of the agricultural chemical society of Japan;1983

5. APPLICATION OF MULTIVARIATE ANALYSIS TO CAPILLARY GC PROFILES: COMPARISON OF THE VOLATILE FRACTION IN PROCESSED ORANGE JUICES;Instrumental Analysis of Food;1983