The application of multivariate mathematical-statistical methods to the solution of problems in nutrition theory, nutritional economics and food technology. Part 5. Cluster analysis as a tool for proofing sensory attributes

✍ Scribed by Erhardt, V. ;Rothe, M. ;Seppelt, B. ;Specht, M.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 485 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300203

✦ Synopsis

Academy of Sciences of the GDR

* The term MFC is used here for such products obtained by thermic treatment of pro,-,n hydrolysates in presence of carbohydrates and other additives. The term includes all preparations which are added to meat products, soups or snacks instead of meat.