Author： Jaeger S.R. Wakeling I.N. MacFie H.J.H.
Publisher： Elsevier
ISSN： 0950-3293
Source： Food Quality and Preference, Vol.11, Iss.4, 2000-07, pp. : 349-359
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Preference mapping: a case study
By Arditti S.
Food Quality and Preference, Vol. 8, Iss. 5, 1997-09 ,pp. :
Access to resources
Recommend
Preference mapping of cracker type biscuits
By Martnez C. Santa Cruz M.J. Hough G. Vega M.J.
Food Quality and Preference, Vol. 13, Iss. 7, 2002-10 ,pp. :
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. :
Preference mapping using a latent class vector model
Food Quality and Preference, Vol. 12, Iss. 5, 2001-07 ,pp. :
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. :