Consumer preference mapping of dry fermented lamb sausages
- 31 March 1997
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 8 (2), 97-109
- https://doi.org/10.1016/s0950-3293(96)00037-7
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Selection of dry fermented lamb sausages for consumer testingFood Quality and Preference, 1995
- The repertory grid method and preference mapping in market research: A case study on chocolate confectioneryFood Quality and Preference, 1989
- Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)Journal of the Science of Food and Agriculture, 1989
- THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSESJournal of Sensory Studies, 1988