A comparison of methods for analyzing multivariate sensory data in designed experiments – a case study of salt reduction in liver paste

Tormod Næs, Oliver Tomic, Kirsti Greiff, Kari Thyholt

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{645441822b2849cb96943bcef45baaf2,

title = "A comparison of methods for analyzing multivariate sensory data in designed experiments – a case study of salt reduction in liver paste",

author = "Tormod N{\ae}s and Oliver Tomic and Kirsti Greiff and Kari Thyholt",

year = "2014",

doi = "10.1016/j.foodqual.2013.11.002",

language = "English",

volume = "33",

pages = "64--73",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - A comparison of methods for analyzing multivariate sensory data in designed experiments – a case study of salt reduction in liver paste

AU - Næs, Tormod

AU - Tomic, Oliver

AU - Greiff, Kirsti

AU - Thyholt, Kari

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodqual.2013.11.002

DO - 10.1016/j.foodqual.2013.11.002

M3 - Journal article

SN - 0950-3293

VL - 33

SP - 64

EP - 73

JO - Food Quality and Preference

JF - Food Quality and Preference

ER -