Measuring Food Emotions Using Semi-Guided Interviews
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2934-5_9
Reference29 articles.
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3. Kemp SE, Hort J, Hollowood T (eds) (2018) Descriptive analysis in sensory evaluation. Wiley Blackwell, Hoboken
4. Santini C, Cavicchi A, Seghieri C et al (2018) Chapter 6 – How can consumer science help to reduce the risk of market failure? An academician–practitioner approach in the Italian olive oil industry. In: Cavicchi A, Santini C (eds) Case studies in the traditional food sector. Woodhead Publishing, Duxford, pp 153–169
5. Saint-Denis CY (2018) Consumer and sensory evaluation techniques: how to sense successful products. Wiley, Hoboken
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