APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES?MILK CHEESE-Reference-Cited by-同舟云学术

APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES?MILK CHEESE

Published:1998-04 Issue:1 Volume:13 Page:45-55
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

ORDOÑEZ A.I.,IBAÑEZ F.C.,TORRE P.,BARCINA Y.,PÉREZ-ELORTONDO F.J.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1998.tb00074.x/fullpdf

Reference22 articles.

1. Cheeses with appellation d'origine contrôlée (AOC): Factors that affect quality

2. R. BISQUERRA, 1989, Introduccion conceptual al analisis multivatiable. Un enfoque informatico con los paquetes SPSS-X, BMDP, LISREL y SPAD. Vol. I , pp. 243 -337 , Editorial PPU S.A. Barcelona, Spain.

3. Optimization of Fermentation Parameters for the Production of Concentrated Starters from Nonbitter Streptococcus lacti INIA 12

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