ANALYZING AND CORRELATING INSTRUMENTAL AND SENSORY DATA: A MULTWARIATE STUDY OF PHYSICAL PROPERTIES OF COOKED WHEAT NOODLES1.

Autor:	TANG, C., HSIEH, F., HEYMANN, H., HUFF, H.E.
Zdroj:	Journal of Food Quality; 1999, Vol. 22 Issue 2, p193-211, 19p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu