DISCRIMINANT-ANALYSIS OF SENSORY AND INSTRUMENTAL DATA ON BEER

被引：10

作者：

BROWN, DGW ^{[1
]}

CLAPPERTON, JF ^{[1
]}

机构：

[1] BREWING RES FDN,REDHILL,SURREY,ENGLAND

来源：

关键词：

D O I：

10.1002/j.2050-0416.1978.tb03899.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：318 / 323

页数：6

共 12 条

[1] DIMETHYL SULFIDE AS A FEATURE OF LAGER FLAVOR
ANDERSON, RJ
CLAPPERTON, JF
CRABB, D
HUDSON, JR
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1975, 81 (03) : 208 - 213
[2] BROWN DGW, 1974, P AM SOC BREWING CHE, V32, P1
[3] DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR
CLAPPERTON, JF
[J]. JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (06) : 495 - 508
[4] CLAPPERTON JF, J I BREWING
[5] Dalgliesh C.E., 1977, P EUR BREW CONV C AM, P623
[6] Helbert J. R., 1974, Proceedings. American Society of Brewing Chemists, V32, P43
[7] Hoff J. T., 1975, Technical Quarterly, Master Brewers Association of America, V12, P209
[8] Meilgaard M. C., 1975, Technical Quarterly, Master Brewers Association of America, V12, P151
[9] Moll M., 1974, BIOS, V5, P328
[10] MOLL M, 1975, P EUROPEAN BREWERY C, P39