Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk-Reference-Cited by-同舟云学术

Comparing quality and emotional responses as related to acceptability of light-induced oxidation flavor in milk

Published:2015-10 Issue: Volume:76 Page:293-300
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Walsh Alexandra M.,Duncan Susan E.,Potts Hayley,Gallagher Daniel L.

Funder

ConAgra Foods (Omaha, NE, USA)

Virginia Agricultural Experiment Station (Blacksburg)

Hatch Program of the National Institute of Food and Agriculture

U.S. Department of Agriculture (Washington, D.C.)

Publisher

Elsevier BV

Subject

Food Science

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3. Measuring consumer emotional response to tastes and foods through facial expression analysis;Arnade,2013

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5. Characterizing consumer emotional response to flavored and unflavored milk through an emotion-based questionnaire;Arnade;Journal of Dairy Science,2013

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