Journal
FOOD QUALITY AND PREFERENCE
Volume 11, Issue 1-2, Pages 151-154Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0950-3293(99)00069-5
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A hierarchy of three models for analysing sensory profiling data was discussed in a previous paper. The algorithm which deter mines the parameters of the third model has been improved and a the new version of the algorithm is presented. It is illustrated using the potatoes data proposed by the organisers of the workshop. (C) 1999 Elsevier Science Ltd. All rights reserved.
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