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 |
|---|---|
| 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