2026-09-22T00:21:14Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/83719 2023-07-11 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

Klein, Barbara Barisas, Loretta L. 2015-09-25T21:10:11Z 2015-09-25T21:10:11Z 10000-01-01 1997 1997 Multidimensional scaling results using KYST-2A showed that subjects used 3 dimensions (represented primarily by thickness/sweetness, saltiness, and bitterness) to differentiate samples. Thickness and sweetness strongly represent the first dimension. Although saltiness and bitterness are important in the second and third dimensions, they do not strongly represent the dimensions. (Abstract shortened by UMI.). Made available in DSpace on 2015-09-25T21:10:11Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9737044.pdf: 6633541 bytes, checksum: a0d6c45e3b8647a05ca9226c2371bba5 (MD5) Previous issue date: 1997 Embargo set by: Seth Robbins for item 85000 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 156 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1997. http://hdl.handle.net/2142/83719 (MiAaPQ)AAI9737044 eng Agriculture, Food Science and Technology Taste Perception of Multicomponent Fat-Free Liquid Food Systems text Food Science and Human Nutrition Food Science and Human Nutrition University of Illinois at Urbana-Champaign Dissertation Ph.D.