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Autor:
Kumpol Homwongpanich, Henry F. Yeung, Massimo Migliore, Jacob Lahne, Dominic Rovai, Elizabeth Michniuk, Amy Lammert
Publikováno v:
Food Quality and Preference. 88:104109
Selection of scales for measuring liking remains an active area of discussion in sensory science, but there is still no real consensus on which scale a sensory scientist working in industry should use to measure actual hedonic responses to food produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ccb3a2d48af5d324a1930cdb122c6c5
https://doi.org/10.1016/j.foodqual.2020.104109
https://doi.org/10.1016/j.foodqual.2020.104109
