Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
Cocos™ Emulsion is new food emulsion product that made of virgin coconut oil (VCO). A sensory analysis was conducted among targeted consumers, which were 150 schoolchildren (age 4 - 12) and 100 adult panelists (age 21 - 60). The principle component analysis (PCA) was applied to assess the organolept...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2018
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf http://psasir.upm.edu.my/id/eprint/66322/ http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).pdf |
| الوسوم: |
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