statistical package version 6.11, 4th edition (SAS institute)
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statistical package version 6.11, 4th edition
Statistical Package Version 6.11, 4th Edition, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+package+version+6%2E11%2C+4th+edition/statistical+package+version+6+11++4th+edition/pm10995346-128-7-6
Average 90 stars, based on 1 article reviews
Statistical Package Version 6.11, 4th Edition, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statistical+package+version+6%2E11%2C+4th+edition/statistical+package+version+6+11++4th+edition/pm10995346-128-7-6
Average 90 stars, based on 1 article reviews
statistical package version 6.11, 4th edition - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 1. Development and Sensory Validation of a Model Water-Soluble Extract Article Snippet: The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste.. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration.. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. |