INTERPRETING SENSORY DATA OF CHEESE KREMA BY PRINCIPAL COMPONENT ANALYSIS

INTERPRETING SENSORY DATA OF CHEESE KREMA BY PRINCIPAL COMPONENT ANALYSIS

The report presents results of an analysis of data from an organoleptic evaluation of cheese Krema”. For the processing of the results is used “Principal component analysis”. The organoleptic data are analyzed for 1st 15th and the 30th day of storage. For quality evaluation of cheese "Krema&q...

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Bibliographic Details
Main Authors: Miroslav Vasilev, Ira Taneva, Margarita Velikova, Raitsa Mihova
Format: Article
Language:English
Published: Trakia University 2016-10-01
Series:Applied Researches in Technics, Technologies and Education
Subjects:
Cheese “Krema”
Organoleptic evaluation
Principal component analysis
Online Access:https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-4-no-2/Miroslav%20Vasilev%2C%20Ira%20Taneva%2C%20Margarita%20Velikova%2C%20Ralitsa%20Mihova.%20INTERPRETING%20SENSORY%20DATA%20OF%20CHEESE%20KREMA%20BY%20PRINCIPAL%20COMPONENT%20ANALYSIS.pdf?attredirects=0&d=1

Internet

https://sites.google.com/a/trakia-uni.bg/artte/articles/artte-vol-4-no-2/Miroslav%20Vasilev%2C%20Ira%20Taneva%2C%20Margarita%20Velikova%2C%20Ralitsa%20Mihova.%20INTERPRETING%20SENSORY%20DATA%20OF%20CHEESE%20KREMA%20BY%20PRINCIPAL%20COMPONENT%20ANALYSIS.pdf?attredirects=0&d=1

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