Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Author：        

Publisher： Taylor & Francis Ltd

E-ISSN： 1532-2386|18|4|909-921

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.4, 2015-04, pp. : 909-921

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Structured functional principal component analysis

By  

BIOMETRICS, Vol. 71, Iss. 1, 2015-03 ,pp. : 247-257

John Wiley & Sons Inc

Access to resources Recommend Favorite

Structured functional principal component analysis

By Shou Haochang   Zipunnikov Vadim   Crainiceanu Ciprian M.   Greven Sonja  

Biometrics, Vol. 71, Iss. 1, 2015-03 ,pp. : 247-257

Wiley-Blackwell

Access to resources Recommend Favorite

Interpretable functional principal component analysis

By  

BIOMETRICS, Vol. 72, Iss. 3, 2016-09 ,pp. : 846-854

John Wiley & Sons Inc

Access to resources Recommend Favorite

Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index

By          

International Journal of Food Properties, Vol. 17, Iss. 8, 2014-09 ,pp. : 1655-1667

Taylor & Francis Ltd

Access to resources Recommend Favorite

A comparison of cluster analysis and diversity-ordering in community classification

By N. Bauer   Z. Kenyeres   T. Kisbenedek  

Community Ecology, Vol. 5, Iss. 2, 2004-11 ,pp. : 189-196

Akademiai Kiado

Access to resources Recommend Favorite