Projective mapping: A tool for sensory analysis and consumer research-Reference-Cited by-同舟云学术

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Projective mapping: A tool for sensory analysis and consumer research

Published:1994-01 Issue:4 Volume:5 Page:263-269
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Risvik Einar,McEwan Jean A.,Colwill Janet S.,Rogers Regina,Lyon David H.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference22 articles.

1. Principles of Sensory Evaluation of Food;Amerine,1965

2. The use of Generalized Procrustes Techniques in Sensory Analysis;Arnold,1986

3. Methods for the Collection of Consumer Acceptability and Trained Panel Sensory Data;Colwill,1988

4. Choosing Variables and Metrics by Optimizing the RV Coefficient;Escoufier,1979

5. Generalized Procrustes Analysis;Gower;Psychometrika,1975

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