Literature Cited
- AMERINE, M. A., PANGBORN, R. M., and ROESSLER, E. G. Principles of sensory evaluation of food. Academic Press: New York and London (1965).
- CAUL, J. F. Adv. Food Res. 7: 1 (1957).
- CLAPPERTON, J. F. J. Inst. Brew. 79: 495 (1973).
- HARPER, R., LAND, D. G., GRIFFITHS, N. M., and BATE-SMITH, E. C. Brit. J. Psychol. 59: 231 (1968).
- INTERNATIONAL COMPUTERS LTD. Statistical analysis. Mark 2 applications package, 1900 series. I.C.L. House: London.
- OLSHAUSEN, J. J. Tech. Quart. Master Brew. Ass. Amer. 6: 233 (1969).