COMPARISON OF SIGMPLOT, PROBIT, AND EXTREME-VALUE METHODS FOR ANALYSIS OF THRESHOLD DATA

被引：8

作者：

POWERS, JJ ^{[1
]}

WARE, GO ^{[1
]}

机构：

[1] UNIV GEORGIA,GEORGIA AGR EXPT STN,DEPT FOOD SCI,ATHENS,GA 30602

来源：

CHEMICAL SENSES & FLAVOUR | 1976年 / 2卷 / 02期

关键词：

D O I：

10.1093/chemse/2.2.241

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：241 / 253

页数：13

共 20 条

[11]

POWERS JJ, 1973, J FOOD SCI, V39, P724

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REDDY, MC ;

LINDSAY, RC ;

BILLS, DD .

JOURNAL OF DAIRY SCIENCE, 1969, 52 (08) :1198-&

[13]

SALO P, 1973, Lebensmittel-Wissenschaft and Technologie, V6, P52

[14] DETERMINING ODOR THRESHOLDS FOR SOME COMPOUNDS IN ALCOHOLIC BEVERAGES [J].

SALO, P .

JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :95-&

[15]

SALO P, 1970, J SCI FOOD AGR, V21, P597, DOI 10.1002/jsfa.2740211114

[16] TASTE THRESHOLDS OF BUTTER VOLATILES IN DEODORIZED BUTTEROIL MEDIUM [J].

SIEK, TJ ;

ALBIN, A ;

SATHER, LA ;

LINDSAY, RC .

JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :265-+

[17]

STAHL WH, 1973, DS48 AM SOC TEST MAT

[18]

WARE GO, UNPUBLISHED PROGRAM

[19]

1968, STP434 AM SOC TEST M, P61

[20]

1953, PROBABILITY TABLES A

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