Comparison of preference mapping methods: a case study on flavored kefirs

Author:

Gere Attila1,Kovács Sándor2,Pásztor-Huszár Klára3,Kókai Zoltán1,Sipos László1

Affiliation:

1. Sensory Laboratory, Faculty of Food Science; Corvinus University of Budapest; Villányi út 29-43 1118 Budapest Hungary

2. University of Debrecen; Centre of Agricultural and Applied Economic Sciences, Faculty of Applied Economics and Rural Development, Institute of Economic Analytical Methodology and Applied Informatics, Department of Economic Analysis and Statistics; Böszörményi út 138 4032 Debrecen Hungary

3. Department of Refrigeration and Livestock Products Technology, Faculty of Food Science; Corvinus University of Budapest; Ménesi út 43-45 1118 Budapest Hungary

Publisher

Wiley

Subject

Applied Mathematics,Analytical Chemistry

Reference30 articles.

1. Preference mapping of texture of dulce de leche;Ares;J. Sens. Stud.,2006

2. Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping;Felberg;J. Sens. Stud.,2010

3. Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price;Guinard;Food Qual. Prefer.,2001

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