Modelling and analysis of dynamic sensory data

Food Quality and Preference

Volumn 14, Issue 8, 2003, Pages 663-671

  Wendin, Karin ^a   Janestad, Hans ^a   Hall, Gunnar ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Cream cheese; Fattiness; Least square method; Ordinary differential equations; Polynomials; Salad dressing; Sensory; Time intensity

Indexed keywords

AREA UNDER THE CURVE; ARTICLE; CHEESE; CONTROLLED STUDY; DATA ANALYSIS; MATHEMATICAL MODEL; PERCEPTION; PREDICTION; SENSORY ANALYSIS; TIME;

EID: 0038714128     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00208-2     Document Type: Article

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