Download e-book for kindle: Analysis of foods and beverages: modern techniques by George Charalambous

Download e-book for kindle: Analysis of foods and beverages: modern techniques by George Charalambous

By George Charalambous

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Instron measures of fundamental mechanical properties) and sensory measures. In all of these cases the researcher can relate the sensory ratings to the formulation or physical measures by means of statistical procedures, including correlation and regression. 1. Correlation Correlation statistics show the researcher the degree of linear relation between two variables. Table 13 shows some typical correlation results between formulation or objective measurements and sensory responses. Keep in mind that the correlation coefficient does not allow the researcher to predict the likely sensory rating.

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1979). J. Chromatogr. 165, 167-206. Rath, R. , and Forrey, R. R. (1977). J. Agric. Food Chem. 25, 103-109. Likens, S. , and Nickerson, G. B. (1964). Proc. Am. Soc. Brew. Chem. pp. 5-13. , and Sand, D. M. (1962). Anal. Chem. 34, 1676. Schultz, T. , Rath, R. , Black, D. , Guadagni, D. , Schultz, W. , and Teranishi, R. (1967). J. Food Sei. 32, 279-283. Schultz, T. , Rath, R. , Mon, T. , Eggling, S. , and Teranishi, R. (1977). J. Agric. Food Chem. 25, 446-449. Schultz, W. , and Randall, J. M. (1970).

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