STATISTICAL-ANALYSIS FOR RELATIONSHIP BETWEEN GAS-CHROMATOGRAPHIC PROFILES OF SOY SAUCE FLAVOR AND SENSORY EVALUATION

被引：2

作者：

AISHIMA, T ^{[1
]}

NOBUHARA, A ^{[1
]}

机构：

[1] KIKKOMAN SHOYU CO LTD,CENT RES LAB,NODA,JAPAN

来源：

JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1977年 / 51卷 / 02期

关键词：

D O I：

10.1271/nogeikagaku1924.51.65

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：65 / 74

页数：10

共 10 条

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[3]

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[4]

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[5]

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[7] COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS [J].

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[8] AROMA OF CANNED BEEF - MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATA [J].

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JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :682-689

[9] STEPWISE DISCRIMINANT ANALYSIS OF GAS CHROMATOGRAPHIC DATA AS AN AID IN CLASSIFYING FLAVOR QUALITY OF FOODS [J].

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[10]

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