Clustering of variables, application in consumer and sensory studies

By Qannari E.M.   Vigneau E.   Luscan P.   Lefebvre A.C.   Vey F.  

Food Quality and Preference, Vol. 8, Iss. 5, 1997-09 ,pp. : 423-428

Elsevier

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Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

By Heidema J.   de Jong S.  

Food Quality and Preference, Vol. 9, Iss. 3, 1998-05 ,pp. : 115-118

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Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis

By Bech A.C.   Hansen M.   Wienberg L.  

Food Quality and Preference, Vol. 8, Iss. 5, 1997-09 ,pp. : 329-348

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Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals

By Arnarson A.   Olafsdottir A.   Ramel A.   Martinsdottir E.   Reykdal O.   Thorsdottir I.   Thorkelsson G.  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 8, 2011-12 ,pp. : 872-880

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Design questions in sensory and consumer science

By Piggott J.R.  

Food Quality and Preference, Vol. 6, Iss. 4, 1995-01 ,pp. : 217-220

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