Preference mapping: Relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid

Food Quality and Preference

Volumn 10, Issue 6, 1999, Pages 465-475

  Elmore, Janelle R ^a   Heymann, Hildegarde ^b   Johnson, Jane ^b   Hewett, John E ^b  

^a S C Johnson & Son Inc   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033228544     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00046-4     Document Type: Article

References (34)

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