APA (7th ed.) Citation

Monrozier, R., & Danzart, M. (2001). A quality measurement for sensory profile analysis The contribution of extended cross-validation and resampling techniques. Food quality and preference, 12(5), 393-406. https://doi.org/10.1016/S0950-3293(01)00030-1

Chicago Style (17th ed.) Citation

Monrozier, Romain, and Marc Danzart. "A Quality Measurement for Sensory Profile Analysis The Contribution of Extended Cross-validation and Resampling Techniques." Food Quality and Preference 12, no. 5 (2001): 393-406. https://doi.org/10.1016/S0950-3293(01)00030-1.

MLA (9th ed.) Citation

Monrozier, Romain, and Marc Danzart. "A Quality Measurement for Sensory Profile Analysis The Contribution of Extended Cross-validation and Resampling Techniques." Food Quality and Preference, vol. 12, no. 5, 2001, pp. 393-406, https://doi.org/10.1016/S0950-3293(01)00030-1.