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Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products
The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and app...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3614048/ https://ncbi.nlm.nih.gov/pubmed/23729852 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0280-9 |
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