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Sensory Evaluation of Food Principles and Practices

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19.7.2 The Sensory ContributionMaking a successful innovative product depends on getting a good idea at the beginning. Much of this can be achieved by front-end research, using techniques such as the qualitative methods outlined in Chapter 16.For an extensive discussion of “getting the right idea” Sách, tạp chí
Tiêu đề: Making a successful innovative product depends ongetting a good idea at the beginning. Much of this canbe achieved by front-end research, using techniquessuch as the qualitative methods outlined inChapter 16.For an extensive discussion of “getting the right idea
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19.7 References 471 Wajrock, S., Antille, N., Rytz, A., Pineau, N. and Hager, C. 2008.Partitioning methods outperform hierarchical methods for clustering consumers in preference mapping. Food Quality and Preference, 19, 662–669.Wright, K. 1995. Attribute Discovery and Perceptual Mapping:A Comparison of Techniques. Master’s Thesis, Cornell University Khác

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