The use and adaptation of the paired-comparison method in the sensory evaluation of hamburger-type patties by illiterate/semi-literate consumers

Author： W.Z. L.   White A.P.   Hallissey M.T.   Fielding J.W.L.   Coetzee H.   Taylor J.R.N.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.7, Iss.2, 1996-04, pp. : 81-85

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