Analysis of principal components of sensory descriptors: a concise analysis.

Research output: Contribution to journalArticle

LanguageEnglish
Pages193
JournalAppetite
Volume35
Publication statusPublished - 2000

Cite this

@article{9341f6c6d7d1410499c26a160d6c4ca3,
title = "Analysis of principal components of sensory descriptors: a concise analysis.",
author = "Gillian Armstrong and Heather Farley and Peter O'Donoghue",
year = "2000",
language = "English",
volume = "35",
pages = "193",
journal = "Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study",
issn = "0195-6663",

}

Analysis of principal components of sensory descriptors: a concise analysis. / Armstrong, Gillian; Farley, Heather; O'Donoghue, Peter.

In: Appetite, Vol. 35, 2000, p. 193.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Analysis of principal components of sensory descriptors: a concise analysis.

AU - Armstrong, Gillian

AU - Farley, Heather

AU - O'Donoghue, Peter

PY - 2000

Y1 - 2000

M3 - Article

VL - 35

SP - 193

JO - Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

T2 - Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

JF - Barriers and facilitators to cooking from ‘scratch’ using basic or raw ingredients: A qualitative interview study

SN - 0195-6663

ER -