CORRELATIONS AMONG GRAIN CHARACTERISTICS USED TO DETERMINE THE EFFECTS OF ROUGH RICE STORAGE TIME AND TEMPERATURE ON AROMATIC RICE QUALITY

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dc.creatorHolcomb, Rodney B.
dc.creatorRister, M. Edward
dc.creatorFaltisek, Lori A.
dc.creatorWebb, Bill
dc.creatorMiller, Rhonda K.
dc.creatorBett, Karen
dc.creatorGoodwin, Harold L., Jr.
dc.date2017-04-01T14:11:03Z
dc.date.accessioned2026-07-09T03:45:35Z
dc.descriptionSummary statistics and corresponding Spearman correlation coefficients are illustrated for various subsets of aromatic rough rice storage time and temperature data from (a) the College Station texture sensory panel, (b) the New Orleans aroma and flavor sensory panel, and (c) the Beaumont USDA-ARS Rice Quality Laboratory. These correlations represent the inclinations of seemingly-related measures of several attributes to "move together," acting as an indicator of their associations with or impacts on one another.
dc.identifierdoi:10.22004/ag.econ.23992
dc.identifierhttps://ageconsearch.umn.edu/record/23992/files/fp98-6.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/23992
dc.identifier.urihttp://hdl.handle.net/123456789/539414
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/23992
dc.titleCORRELATIONS AMONG GRAIN CHARACTERISTICS USED TO DETERMINE THE EFFECTS OF ROUGH RICE STORAGE TIME AND TEMPERATURE ON AROMATIC RICE QUALITY
dc.typeText

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