Improved consumer product development. Part one: Is a laboratory necessary to assess consumer opinion?

British Food Journal

Volumn 102, Issue 11, 2000, Pages 810-820

  Pound, Carol ^a   Duizer, Lisa ^a   Mcdowell, Katie ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b Bluebird Foods Limited   (New Zealand)

Author keywords

Food; Retailing; Shopping; Time; United Kingdom

Indexed keywords

EID: 84986180715     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700010362239     Document Type: Article

References (6)

1. Gains, N. and Thomson, D.M.H. (1990), “Sensory profiling of canned lager beers using consumers in their own homes”, Food Quality and Preference, Vol. 2 No. 1, pp. 39-47.
2. Guy, C., Piggott, J.R. and Marie, S. (1989), “Consumer profiling of scotch whisky”, Food Quality and Preference, Vol. 1 No. 2, pp. 69-73.
3. Indrawati, Y. (1996), “Consumer market research for optimisation of an extruded snack product and process for the Indonesian market”, MTech thesis, Massey University, Palmerston North.
4. Lawless, H.T. and Haymann, H. (1998), Sensory Evaluation of Food Principles and Practices, Chapman and Hall, New York, NY.
5. Meilgaard, M., Civille, G.V. and Carr, B.T. (1986), Sensory Evaluation Techniques, CRC Press, Boca Raton, FL.
6. Schaefer, E.E. (1979), ASTM Manual on Consumer Sensory Evaluation, STP 682, American Society for Testing and Materials, Philadelphia, PA.