Sensory characteristics of different cod products related to consumer preferences and attitudes

Food Quality and Preference

Volumn 20, Issue 2, 2009, Pages 120-132

  Sveinsdóttir, Kolbrún ^a,e   Martinsdóttir, Emilía ^a   Green Petersen, Ditte ^b   Hyldig, Grethe ^b   Schelvis, Rian ^c   Delahunty, Conor ^d  

^a Icelandic Fisheries Laboratories   (Iceland)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d CSIRO   (Australia)

^e UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Cluster analysis; Cod products; Consumer attitudes; Fish; Preference mapping; Sensory evaluation

Indexed keywords

EID: 57049154002     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.09.002     Document Type: Article

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