A COMPARISON OF SEVEN PREFERENCE MAPPING TECHNIQUES USING FOUR SOFTWARE PROGRAMS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2011.00330.x/fullpdf
Reference37 articles.
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2. A comparative study on some methods for handling muticollinearity problems;ADNAN;Matematika,2006
3. Preference mapping of texture of dulce de leche;ARES;J. Sensory Studies,2006
4. Restricted unfolding: Preference analysis with optimal transformations of preferences and attributes;BUSING;Food Qual. Prefer.,2010
5. Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces;CARBONELL;Food Qual. Prefer.,2008
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