Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and after Dry Hopping of Beer
Author:
Affiliation:
1. Departments of Food Science and Technology and Viticulture and Enology, University of California, Davis, CA 95616
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2012-0710-01
Reference7 articles.
1. Generalized procrustes analysis
2. Sensory Evaluation of Food
3. 125th Anniversary Review: The Role of Hops in Brewing
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