Understanding consumers’ perceptions of product quality for lighter dairy products through the integration of marketing and sensory information-Reference-Cited by-同舟云学术

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Understanding consumers’ perceptions of product quality for lighter dairy products through the integration of marketing and sensory information

Published:2004-06 Issue:2 Volume:1 Page:67-77
ISSN:1650-7541
Container-title:Food Economics - Acta Agriculturae Scandinavica, Section C
language:en
Short-container-title:Food Economics - Acta Agriculturae Scandinavica, Section C

Author:

Bogue Joe,Ritson Christopher

Publisher

Informa UK Limited

Link

http://www.tandfonline.com/doi/pdf/10.1080/16507540410024498

Reference34 articles.

1. Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory analysis in the food industry as a tool for marketing decisions;Advances in Data Analysis and Classification;2012-10-11

2. Similarity judgements of odour quality and pleasantness;Journal of Foodservice;2009-06

3. Modes of qualities in development of speciality food;British Food Journal;2008-01-25

4. Case study of consumer-oriented food product development: reduced-calorie foods;Consumer-Led Food Product Development;2007

5. An integrated sensory study of selected chilled lasagne ready meals;Food Service Technology;2005-03

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