Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees
Author:
Affiliation:
1. Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research CenterNorth Carolina State University Raleigh
2. The Institute for Perception Richmond Virginia
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12563
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