Sensory Analysis and Consumer Preference: Best Practices
Author:
Affiliation:
1. Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA;
Abstract
Publisher
Annual Reviews
Subject
Food Science
Link
https://www.annualreviews.org/doi/pdf/10.1146/annurev-food-060721-023619
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1. The paired preference test and the ‘No Preference’ option: was Odesky correct?
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3. IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE
4. Discriminability and appropriateness of category scaling versus ranking methods to study sensory preferences in elderly
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