The sensory profile and consumer preference for ten speciality cheeses
- 1 February 2000
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 53 (1), 28-36
- https://doi.org/10.1111/j.1471-0307.2000.tb02652.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- SENSORY PROFILE DESCRIPTION OF MOZZARELLA CHEESE AND ITS RELATIONSHIP WITH CONSUMER PREFERENCEJournal of Sensory Studies, 1997
- Preference mapping: A case studyFood Quality and Preference, 1997
- Clustering of variables, application in consumer and sensory studiesFood Quality and Preference, 1997
- Consumer preference mapping of dry fermented lamb sausagesFood Quality and Preference, 1997
- The repertory grid method and preference mapping in market research: A case study on chocolate confectioneryFood Quality and Preference, 1989
- The sensory characteristics of Cheddar cheese and their relationship with acceptabilityInternational Journal of Dairy Technology, 1989
- DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTSJournal of Sensory Studies, 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
- SOME SOURCES OF BIAS IN CONSUMER TESTINGJournal of Sensory Studies, 1986