Approaching 100 years of sensory and consumer science: Developments and ongoing issues-Reference-Cited by-同舟云学术

Approaching 100 years of sensory and consumer science: Developments and ongoing issues

Published:2022-09 Issue: Volume:100 Page:104614
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Meiselman H.L.,Jaeger S.R.,Carr B.T.,Churchill A.

Funder

New Zealand Institute for Plant and Food Research Limited

Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference236 articles.

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4. How Australian consumers value intrinsic and extrinsic attributes of beef products;Ardeshiri;Food Quality and Preference,2018

5. Methodological issues in cross-cultural sensory and consumer research;Ares;Food Quality and Preference,2018

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