The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

Barbara Vad Andersen, Per B. Brockhoff, Grethe Hyldig

Publikation: Artikel i tidsskrift og konference artikel i tidsskrift › Tidsskriftartikel › Forskning › peer review

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Keyphrases

Food Science