Consumer preference mapping of dry fermented lamb sausages-Reference-Cited by-同舟云学术

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Consumer preference mapping of dry fermented lamb sausages

Published:1997-03 Issue:2 Volume:8 Page:97-109
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Helgesen Hilde,Solheim Ragnhild,Næs Tormod

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference19 articles.

1. Quality assessment of manufactured meat products;Beilken;Food Aus.,1990

2. Individual differences and multidimensional scaling;Carroll,1972

3. Models and methods for multidimensional analysis of preferential choice (or other dominance) data;Carroll,1980

4. Putting taste on the map;Gains;Dairy Industries International,1991

5. Preference mapping in practice;Greenhoff,1994

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