메뉴 건너뛰기




Volumn 10, Issue 4-5, 1999, Pages 377-385

Quality function deployment in the chocolate industry

Author keywords

Chocolate; Consumers; Quality; Quality function deployment

Indexed keywords


EID: 0000491122     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00007-5     Document Type: Article
Times cited : (56)

References (16)
  • 4
    • 0346990051 scopus 로고
    • On the approximation of the laws of the member states relating to cocoa and chocolate intended for human consumption
    • Council Directive 73/241/EEC
    • Council Directive (1973). On the approximation of the laws of the member states relating to cocoa and chocolate intended for human consumption, 73/241/EEC. Official Journal, No. L 228.
    • (1973) Official Journal, No. L 228
  • 5
    • 0010475693 scopus 로고
    • Consumer-oriented product optimisation
    • Fishken D. Consumer-oriented product optimisation. Food Technology. 9:1983;49-52.
    • (1983) Food Technology , vol.9 , pp. 49-52
    • Fishken, D.1
  • 6
    • 10544224150 scopus 로고    scopus 로고
    • Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions
    • Full N.A., Yella Reddy S., Dimick R.S., Ziegler G.R. Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractions. Journal of Food Science. 61(5):1996;1068-1072.
    • (1996) Journal of Food Science , vol.61 , Issue.5 , pp. 1068-1072
    • Full, N.A.1    Yella Reddy, S.2    Dimick, R.S.3    Ziegler, G.R.4
  • 7
    • 84925924557 scopus 로고
    • Markets, hierarchies and innovation
    • Globerman S. Markets, hierarchies and innovation. Journal of Economic Issues. 14:1980;977-998.
    • (1980) Journal of Economic Issues , vol.14 , pp. 977-998
    • Globerman, S.1
  • 11
    • 0028067807 scopus 로고
    • Sensory properties of chocolate and their development
    • Hoskin J.C. Sensory properties of chocolate and their development. Journal of Clinical Nutrition. 60(Suppl.):1994;1068S-1070S.
    • (1994) Journal of Clinical Nutrition , vol.60 , Issue.SUPPL.
    • Hoskin, J.C.1
  • 12
    • 84981405012 scopus 로고
    • Instrumental texture studies on chocolate IV: Comparison between instrumental and sensory texture studies
    • Markov E., Tscheuschner H.D. Instrumental texture studies on chocolate IV: comparison between instrumental and sensory texture studies. Journal of Texture Studies. 20:1989;151-160.
    • (1989) Journal of Texture Studies , vol.20 , pp. 151-160
    • Markov, E.1    Tscheuschner, H.D.2
  • 13
    • 0344885922 scopus 로고
    • Three generations of sensory evaluation
    • In R. L. McBride & H. J. H. MacFie, London: Elsevier Applied Science
    • McBride, R. L. (1990). Three generations of sensory evaluation. In R. L. McBride & H. J. H. MacFie, Psychological basis of sensory evaluation (pp. 195-205). London: Elsevier Applied Science.
    • (1990) Psychological Basis of Sensory Evaluation , pp. 195-205
    • McBride, R.L.1
  • 14
    • 84977733930 scopus 로고
    • The application of two free-choice profile methods to investigate the sensory characteristics of chocolate
    • McEwan J.A., Colwill J.S. The application of two free-choice profile methods to investigate the sensory characteristics of chocolate. Journal of Sensory Studies. 3:1989;271-286.
    • (1989) Journal of Sensory Studies , vol.3 , pp. 271-286
    • McEwan, J.A.1    Colwill, J.S.2
  • 16
    • 0002458988 scopus 로고
    • Chocolate flavor/origins and descriptions the effects of process and bean source
    • Urbanski J.J. Chocolate flavor/origins and descriptions the effects of process and bean source. The Manufacturing Confectioner. 11:1992;69-82.
    • (1992) The Manufacturing Confectioner , vol.11 , pp. 69-82
    • Urbanski, J.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.