Preference mapping: relating acceptance of ''creaminess'' to a descriptive sensory map of a semi-solid

Author： Elmore J.R.   Heymann H.   Johnson J.   Hewett J.E.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.10, Iss.6, 1999-11, pp. : 465-475

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