Confusion in Sensory Scoring Induced by Experimental Design-Reference-Cited by-同舟云学术

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Confusion in Sensory Scoring Induced by Experimental Design

Published:1962-09 Issue:5 Volume:27 Page:489-494
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AMERINE M. A.,BAKER G. A.,OUGH C. S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1962.tb00132.x/fullpdf

Reference2 articles.

1. F. J. Anscombe, 1961 . Examination of residuals.Proc. Fourth Berkeley Symposium on Mathematical Statistics and Probability.

2. Small panel sensory evaluations of wines by scoring

Cited by 5 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. Literatur;Sensorische Beurteilung von Lebensmitteln;1972

2. Tasting Panels: Sensory Assessment in Quality Control;Quality Control in the Food Industry;1967

3. Scoring vs. Comparative Rating of Sensory Quality of Wines;Journal of Food Science;1965-11

4. A Comparison of Normal and Stressed-Time Conditions on Scoring of Quality and Quantity Attributes;Journal of Food Science;1964-07

5. Linear Dependency of Scale Structure in Differential Odor Intensity Measurements;Journal of Food Science;1964-07

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