Determination of optimum concentrations of a food ingredient using survival analysis statistics

Journal of Food Science

Volumn 71, Issue 7, 2006, Pages

  Garitta, Lorena V ^a   Serrat, Carles ^a,c   Hough, Guillermo E ^a,b   Curia, Ana V ^a,b  

^a Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

^c UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Optimum concentration; Sensory acceptability; Survival analysis

Indexed keywords

FRAGARIA X ANANASSA;

EID: 33749382653     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00107.x     Document Type: Article

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