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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 41, 1983 - Issue 2
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Original Articles

Cluster Analysis of Beer Flavor Components. I. Some New Methods in Cluster AnalysisFootnote1

R. W. GundersonDepartment of Mathematics, Utah State University, Logan84322
&
T. JacobsenBrewing Industry Research Laboratory, Forskningsveien 1, Oslo, Norway
Pages 73-77 | Received 21 Jun 1982, Published online: 06 Feb 2018

Citations (7)

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Read on this site (3)

Morten C. Meilgaard. (1991) Current Progress in Sensory Analysis. A Review. Journal of the American Society of Brewing Chemists 49:3, pages 101-109.
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Tove Jacobsen, Tore Hage, Rune Kristensen & Karl E. Malterud. (1989) Hop Utilization in the Brewery—An Interbrewery Comparison. Journal of the American Society of Brewing Chemists 47:3, pages 62-67.
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T. Jacobsen & R. W. Gunderson. (1983) Cluster Analysis of Beer Flavor Components. II. A Case Study of Yeast Strain and Brewery Dependency. Journal of the American Society of Brewing Chemists 41:2, pages 78-80.
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Articles from other publishers (4)

R.G. Brereton. (1992) 1991 European school in chemometrics, Guildford, Surrey, UK, 7–12 July 1991. Chemometrics and Intelligent Laboratory Systems 14:1-3, pages 438-439.
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Barry K. Lavine, Laurence Morel, Robert K. Vander Meer, Robert W. Gunderson, Jian H. Han, Anthony Bonanno & Arthur Stine. (1990) Pattern recognition studies in chemical communication: Nestmate recognition in Camponotus floridanus. Chemometrics and Intelligent Laboratory Systems 9:1, pages 107-114.
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Barry K. Lavine, Robert K. Vander Meer, Laurence Morel, Robert W. Gunderson, Jian Hwa Han & Arthur Stine. (1990) False color data imaging: A new pattern recognition technique for analyzing chromatographic profile data. Microchemical Journal 41:3, pages 288-295.
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Tove Jacobsen. (1986) MALTING TECHNOLOGY AND THE PROPERTIES OF MALT: A CLUSTER ANALYSIS STUDY. Journal of the Institute of Brewing 92:2, pages 177-180.
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