An overview of statistical methods currently used for correlating sensory properties of food with its volatile composition
vastutusandmed
Sirli Rosenvald, Kristel Vene, Kadri Koppel
allikas
13th Sensometrics Conference : 26-29 July 2016, Brighton, UK
ilmumiskoht
Brighton
kirjastus/väljaandja
The Sensometric Society
ilmumisaasta
märksõna
TTÜ struktuuriüksus
keel
inglise
Rosenvald, S., Vene, K., Koppel, K. An overview of statistical methods currently used for correlating sensory properties of food with its volatile composition // 13th Sensometrics Conference : 26-29 July 2016, Brighton, UK. Brighton : The Sensometric Society, 2016.