Chapter 6.4. Component and Factor Analysis Applied to Descriptors for Tea Sweetened with Sucrose and with Saccharin

  1. M.C. Gacula Jr. Ph.D.
  1. Nancy M. Rogers1,
  2. Rolf E. Bargmann2 and
  3. John J. Powers2

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6d

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Rogers, N. M., Bargmann, R. E. and Powers, J. J. (2004) Component and Factor Analysis Applied to Descriptors for Tea Sweetened with Sucrose and with Saccharin, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6d

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. 1

    Quik-to-Fir Products, Inc., Garland, Texas

  2. 2

    University of Georgia Athens, GA 30602

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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