A comparison of methods for analyzing multivariate sensory data in designed experiments – a case study of salt reduction in liver paste

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Quality and Preference
Volume33
Pages (from-to)64-73
Number of pages10
ISSN0950-3293
DOIs
Publication statusPublished - 2014

ID: 91919947