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Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models. / Cocchi, Marina; Bro, Rasmus; Durante, Caterina; Manzini, Daniela; Marchetti, Andrea; Saccani, Francesco; Sighinolfi, Simona; Ulrici, Alessandro.
In:
Food Quality and Preference, Vol. 17, No. 6, 2006, p. 419-428.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Cocchi, M
, Bro, R, Durante, C, Manzini, D, Marchetti, A, Saccani, F, Sighinolfi, S & Ulrici, A 2006, '
Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models',
Food Quality and Preference, vol. 17, no. 6, pp. 419-428.
https://doi.org/10.1016/j.foodqual.2005.05.004APA
Cocchi, M.
, Bro, R., Durante, C., Manzini, D., Marchetti, A., Saccani, F., Sighinolfi, S., & Ulrici, A. (2006).
Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models.
Food Quality and Preference,
17(6), 419-428.
https://doi.org/10.1016/j.foodqual.2005.05.004Vancouver
Cocchi M
, Bro R, Durante C, Manzini D, Marchetti A, Saccani F et al.
Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models.
Food Quality and Preference. 2006;17(6):419-428.
https://doi.org/10.1016/j.foodqual.2005.05.004Author
Cocchi, Marina ; Bro, Rasmus ; Durante, Caterina ; Manzini, Daniela ; Marchetti, Andrea ; Saccani, Francesco ; Sighinolfi, Simona ; Ulrici, Alessandro. / Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models. In: Food Quality and Preference. 2006 ; Vol. 17, No. 6. pp. 419-428.
Bibtex
@article{28194e10a1c111ddb6ae000ea68e967b,
title = "Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models",
author = "Marina Cocchi and Rasmus Bro and Caterina Durante and Daniela Manzini and Andrea Marchetti and Francesco Saccani and Simona Sighinolfi and Alessandro Ulrici",
year = "2006",
doi = "10.1016/j.foodqual.2005.05.004",
language = "English",
volume = "17",
pages = "419--428",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "6",
}
RIS
TY - JOUR
T1 - Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models
AU - Cocchi, Marina
AU - Bro, Rasmus
AU - Durante, Caterina
AU - Manzini, Daniela
AU - Marchetti, Andrea
AU - Saccani, Francesco
AU - Sighinolfi, Simona
AU - Ulrici, Alessandro
PY - 2006
Y1 - 2006
U2 - 10.1016/j.foodqual.2005.05.004
DO - 10.1016/j.foodqual.2005.05.004
M3 - Journal article
VL - 17
SP - 419
EP - 428
JO - Food Quality and Preference
JF - Food Quality and Preference
SN - 0950-3293
IS - 6
ER -
