An overview of statistical methods currently used for correlating sensory properties of food with its volatile composition
author
Rosenvald, Sirli
Vene, Kristel
Koppel, Kadri
statement of authorship
Sirli Rosenvald, Kristel Vene, Kadri Koppel
source
13th Sensometrics Conference : 26-29 July 2016, Brighton, UK
location of publication
Brighton
publisher
The Sensometric Society
year of publication
2016
subject term
kemomeetria
kromatograafia
maitse
toiduained
TTÜ department
toiduainete instituut
language
inglise