Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 47 (1), 113-123
- https://doi.org/10.1002/jsfa.2740470113
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and CattleJournal of Food Science, 1986
- The use of free‐choice profiling for the evaluation of commercial portsJournal of the Science of Food and Agriculture, 1984
- Exploring the relationship between sensory data and acceptability of meatJournal of the Science of Food and Agriculture, 1976
- Generalized procrustes analysisPsychometrika, 1975