Preference study using a latent class approach. Analysis of European preferences for smoked salmon

Food Quality and Preference

Volumn 18, Issue 5, 2007, Pages 720-728

  Séménou, Michel ^a   Courcoux, Philippe ^a   Cardinal, Mireille ^b   Nicod, Huguette ^c   Ouisse, Alexandra ^c  

^a LUNAM UNIVERSITÉ   (France)

^b IFREMER   (France)

^c ADRIANT   (France)

Author keywords

Consumer preferences; Latent class vector model; Preference mapping; Segmentation; Sensory analysis; Smoked salmon

Indexed keywords

EID: 33947719962     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2006.12.001     Document Type: Article

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