Perception of Bread: A Comparison of Consumers and Trained Assessors
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07123.x/fullpdf
Reference30 articles.
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4. The repertory grid approach
5. Contextual evaluation of canned lagers using repertory grid method;Gains;Int J Food Sci Technol,1990
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