THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02942.x/fullpdf
Reference17 articles.
1. C. Akesson, T. Persson, and E. Sydow, 1973 . Some psychophysical models for aroma qualities of meat products. To be published.
2. Differentiation Between Coffea Arabica and Coffea Robusta by Computer Evaluation of Gas Chromatographic Profiles--Comparison of Numerically Derived Quality Predictions With Organoleptic Evaluations
3. Biological and chemical factors affecting the valuations of north-east indian plains teas: I.—Statistical association of liquor characteristics with cash valuations of black teas
4. Biological and chemical factors affecting the valuations of north-east indian plains teas: II.—Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teas
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