Preference mapping of cracker type biscuits

Food Quality and Preference

Volumn 13, Issue 7-8, 2002, Pages 535-544

  Martínez, Carolina ^a,b   Santa Cruz, María José ^a,b   Hough, Guillermo ^a,b   Vega, María José ^a  

^a Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Argentina; Biscuits; Cracker; Preference mapping

Indexed keywords

ADOLESCENT; ADULT; AGE DISTRIBUTION; ANALYSIS OF VARIANCE; ARGENTINA; AROMA; ARTICLE; BREAD; CHEESE; CLUSTER ANALYSIS; COLOR; COMMERCIAL PHENOMENA; CONSUMER; CONTROLLED STUDY; FEMALE; FLAVOR; FLUOR; FOOD PREFERENCE; FOOD QUALITY; HUMAN; MALE; PRINCIPAL COMPONENT ANALYSIS; RATING SCALE; SCORING SYSTEM; SENSORY ANALYSIS; SODIUM APPETITE; SWEETNESS; URBAN RURAL DIFFERENCE;

EID: 0036798544     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00087-3     Document Type: Article

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