The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis
| Autor: | De Pelsmaeker, Sara, Dewettinck, Koen, Gellynck, Xavier |
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| Zdroj: | In Trends in Food Science & Technology February 2013 29(2):108-115 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect