Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis-Reference-Cited by-同舟云学术

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Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis

Published:1997-09 Issue:5-6 Volume:8 Page:329-348
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Bech A.C.,Hansen M.,Wienberg L.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference35 articles.

1. QFooD—Optimal design of food products;Bech,1994

2. Development of farmed smoked eel in accordance with consumer demands;Bech,1997

3. Sammenhænge mellem sensoriske egenskaber for kolde og varme ærter;Brockhoff,1995

4. Consumer expectations and their role in food acceptance;Cardello,1994

5. Focus group interviewing;Casey,1994

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