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Volumn 59, Issue , 2014, Pages 108-116

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

Author keywords

Consumer segmentation; Food choice; Minimally processed food; Repertory grid method; Storage time; True vs false information

Indexed keywords

AFFECTIVE RESPONSE; EXPLORATORY STUDIES; MINIMALLY PROCESSED FOODS; REPERTORY GRID METHODS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; STORAGE TIME; TRUE VS FALSE INFORMATION;

EID: 84897706648     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.02.009     Document Type: Article
Times cited : (48)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.