Multivariate analysis applied to the evaluation of lactic acid fermented vegetable juices
2001
Karovicova, J. | Greif, G. | Kohajdova, Z. | Hybenova, E. (Chemickotechnologicka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
In this work, the taste, flavour and general look descriptors were evaluated by the principal component analysis - PCA method. Lactic acid fermented cabbage juices were evaluated. The PC1 explained 60.5% and PC2 16.8% from the total variability of data for taste descriptors
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Библиографическая информация
Том
40
Выпуск
2
ISSN
0231-9950
Нумерация страниц
pp. 119-131
Другие темы
Fermentacion lactica; Analisis organoleptico; Jus de legume
Язык
словацкий
Примечание
Summaries (En, Sk)
4 tables, 2 ill.; 15 ref.
Переведенный заголовок
Vyuzitie multivariacnej analyzy pri hodnoteni mliecne fermentovanych zeleninovych stiav
Тип
Summary
2001-08-15
AGRIS AP
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