A chain information model for structured knowledge management

Author:

Benner M,Geerts R.F.R,Linnemann A.R,Jongen W.M.F,Folstar P,Cnossen H.J

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference25 articles.

1. Ernst & Young, and ACNielsen (1999). Efficient Product Introductions: The Development Of Value-Creating Relationships.

2. Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis;Bech;Food Quality and Preference,1997

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

4. Bengtsson, N. (1994). New processes and products: an updated guide for people active in food processing, product development and marketing. SIK, Swedish Institute for Food Research, SIK-report no. 606.

5. Benner, M., Linnemann, A.R., Jongen, W.M.F., & Folstar, P. (2003). Quality Function Deployment (QFD), can it be used to develop food products? Food Quality & Preference. 14, 327–339.

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