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 journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Food Quality and Preference |
Volume | 33 |
Pages (from-to) | 64-73 |
Number of pages | 10 |
ISSN | 0950-3293 |
DOIs | |
Publication status | Published - 2014 |
ID: 91919947