Articles citing this article

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Cited article:

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo and Francesco Caponio
Foods 10 (5) 1128 (2021)

Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs

K. Morita, K. Kubota and T. Aishima
Journal of Food Science 67 (2) 848 (2002)

Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs

Kae Morita, Kikue Kubota and Tetsuo Aishima
Food Research International 34 (6) 473 (2001)