Work

A Sensory-Based Alternative to Brix/Acid Ratio

Year: 2001

Type: article

Source: Food technology

Authors: R. B. Jordan, Richard Seelye, Andrew McGlone

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W24545829

FWCI: 2.663

Cites:

Cited by: 83

Related to: 10