A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Quality and Preference |
Volume | 56 |
Issue number | Part B |
Pages (from-to) | 266-273 |
Number of pages | 8 |
ISSN | 0950-3293 |
DOIs | |
Publication status | Published - 2017 |
- New food product development, Consumer, Sensory and extrinsic attributes, Interaction, Methodologies
Research areas
ID: 181251151