9 results on '"Quantitative Descriptive Analysis"'
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2. The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)
3. Evaluating the effect of fat content on the properties of vanilla ice cream using principal component analysis
4. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
5. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
6. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products
7. Development of non-destructive methods to evaluate oyster quality by electronic nose technology
8. Sensory evaluation of a nutritional beverage containing canola oil/caprylic acid structured lipid
9. Investigation of the boiled potato flavor by human sensory and instrumental methods
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