The application of hierarchical clusters analysis to the study of the composition of foods

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 622-629

  da Silva Torres, Elizabeth Aparecida Ferraz ^a,b   Garbelotti, Maria Lima ^a,b   Moita Neto, José Machado ^b,c  

^a INSTITUTO ADOLFO LUTZ   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c FEDERAL UNIVERSITY OF PIAUÍ   (Brazil)

Author keywords

"By weight" restaurants; Dietary fiber; HCA; Hierarchical clusters analysis; Proximate composition

Indexed keywords

ARTICLE; ARUGULA; BEAN; CALCULATION; CALORIE; CARBOHYDRATE ANALYSIS; CLUSTER ANALYSIS; COMPUTER PROGRAM; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FRENCH FRIES; LETTUCE; MULTIVARIATE ANALYSIS; PROTEIN CONTENT; RICE; STATISTICAL ANALYSIS; ZUCCHINI;

CUCURBITA PEPO VAR. MELOPEPO; ERUCA SATIVA; LACTUCA; PHASEOLUS (ANGIOSPERM);

EID: 33646497460     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.032     Document Type: Article

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