THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1960.tb00030.x/fullpdf
Reference5 articles.
1. ERRORS OF THE SECOND KIND IN ORGANOLEPTIC DIFFERENCE TESTING
2. ERRORS OF THE SECOND KIND IN AN ACID THRESHOLD TEST
3. The k-Visit Method of Consumer Testing
4. ODOR DIFFERENCE TEST WITH APPLICATIONS TO CONSUMER PREFERENCES
5. ONE-TAILED AND TWO-TAILED TESTS IN ORGANOLEPTIC COMPARISONS
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1. What do laboratory preference tests tell us about real life (operational) preferences: A preliminary investigation;Food Quality and Preference;2019-09
2. The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d′ values, from placebo pairs to signal detection;Trends in Food Science & Technology;2017-08
3. A taste of science: Making the subjective objective in the California wine world;Social Studies of Science;2016-06
4. PAIRED PREFERENCE “PLACEBO” TESTS WITH “IDENTICAL” STIMULI: DOES INTRODUCING GRADED PREFERENCE RESPONSES AFFECT THE FREQUENCY OF “NO PREFERENCE” RESPONSES?;Journal of Sensory Studies;2008-08
5. MULTIPLE PREFERENCE TESTS CAN PROVIDE MORE INFORMATION ON CONSUMER PREFERENCES;Journal of Sensory Studies;2006-12
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