USE OF CLUSTER-ANALYSIS TO EVALUATE SENSORY-OBJECTIVE RELATIONS OF PROCESSED GREEN BEANS

被引：13

作者：

GODWIN, DR ^{[1
]}

BARGMANN, RE ^{[1
]}

POWERS, JJ ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT STAT & COMP SCI, ATHENS, GA 30602 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1229 / 1234

页数：6

共 39 条

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[3]

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[9] VAGINAL ODORS - GLC ASSAY METHOD FOR EVALUATING ODOR CHANGES [J].

DRAVNIEKS, A ;

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[10]

DRAVNIEKS A, UNPUBLISHED

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