Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Food Quality and Preference

Volumn 14, Issue 7, 2003, Pages 603-614

  Meullenet, J F ^a   Xiong, R ^a   Hankins, J A ^a   Dias, P ^a   Zivanovic, S ^a   Monsoor, M A ^a   Bellman Horner, T ^a   Liu, Z ^a   Fromm, H ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Consumer testing; Descriptive analysis; Preference modeling; Proportional odds models; Tortilla chips

Indexed keywords

ADULT; ARTICLE; CALCULATION; COLOR; COMMERCIAL PHENOMENA; CONSUMER; CONTROLLED STUDY; FLAVOR; FOOD INDUSTRY; FOOD PREFERENCE; HUMAN; HUMAN EXPERIMENT; NONBIOLOGICAL MODEL; NORMAL HUMAN; PREDICTION; PRINCIPAL COMPONENT ANALYSIS; RATING SCALE; SCORING SYSTEM; TASTE DISCRIMINATION; UNITED STATES;

ZEA MAYS;

EID: 0038619042     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00154-4     Document Type: Article

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