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3. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training;Albert;Food Quality and Preference,2011
4. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010
5. Comparison of two sensory profiling techniques based on consumer perception;Ares;Food Quality and Preference,2010