The use of a rotational fitting technique in the interpretation of sensory scores for different characteristics
- 1 October 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (5), 449-456
- https://doi.org/10.1111/j.1365-2621.1976.tb00744.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Composition of beef carcasses:I. Material, measurements, jointing and tissue separationThe Journal of Agricultural Science, 1974
- MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked BeefJournal of Texture Studies, 1972
- Some distance properties of latent root and vector methods used in multivariate analysisBiometrika, 1966
- Chew Count as a Measure of Tenderness of Pork Loins with Various Degrees of MarblingJournal of Food Science, 1962