Simple improvement of consumer fit in external preference mapping

By Faber N.M.   Mojet J.   Poelman A.A.M.  

Food Quality and Preference, Vol. 14, Iss. 5, 2003-07 ,pp. : 455-461

Elsevier

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Consumer preference mapping of dry fermented lamb sausages

By Helgesen H.   Solheim R.   Naes T.  

Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. : 97-109

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Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

By Barcenas P.   Perez de San Roman R.   Perez Elortondo F.J.   Albisu M.  

Food Quality and Preference, Vol. 12, Iss. 4, 2001-06 ,pp. : 269-279

Elsevier

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Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

By Murray J.M.   Delahunty C.M.  

Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 419-435

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Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

By Cardello A.V.   Schutz H.G.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 239-249

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