Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Authors

Keywords

Journal

Volume 49, Issue 3, Pages 328-334

Publisher

Springer Nature

Online

2011-02-17

DOI

10.1007/s13197-011-0280-9

Discuss science. Find collaborators. Network.

Join a conversation

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now