EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 193, doi. 10.1111/j.1745-459X.1990.tb00489.x
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- Publication type:
- Article
Works matching IS 08878250 AND DT 1990 AND VI 5 AND IP 3
Results: 6
1
2
CHEMICAL SENSES DAY VIII.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 211, doi. 10.1111/j.1745-459X.1990.tb00491.x
- Publication type:
- Article
3
SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 145, doi. 10.1111/j.1745-459X.1990.tb00486.x
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- Publication type:
- Article
4
THE RELATION OF REPERTORY GRID/GENERALIZED PROCRUSTES ANALYSIS SOLUTIONS TO THE DIMENSIONS OF PERCEPTION: APPLICATION TO MUNSELL COLOR STIMULI.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 177, doi. 10.1111/j.1745-459X.1990.tb00488.x
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- Publication type:
- Article
5
SENSORY QUALITY AND THE CONSUMER: VIEWPOINTS AND DIRECTIONS.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 203, doi. 10.1111/j.1745-459X.1990.tb00490.x
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- Publication type:
- Article
6
MODIFICATIONS TO SENSORY DIFFERENCE TEST PROTOCOLS: THE WARMED UP PAIRED COMPARISON, THE SINGLE STANDARD DUO-TRIO AND THE A-NOT A TEST MODIFIED FOR RESPONSE BIAS.
- Published in:
- Journal of Sensory Studies, 1990, v. 5, n. 3, p. 159, doi. 10.1111/j.1745-459X.1990.tb00487.x
- By:
- Publication type:
- Article