Blar i Publikasjoner fra CRIStin - SINTEF Ocean på tidsskrift "Food Quality and Preference"
Viser treff 1-1 av 1
-
A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste
(Journal article; Peer reviewed, 2014-04)This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain ...