The contribution of sensory liking to overall liking: An analysis of six food categories
Authors:
- Howard R. MoskowitzHMHoward R. Moskowitz
- Bert KriegerBKBert Krieger
- 1 January 1995
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 6 (2) , 83-90
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCESJournal of Sensory Studies, 1993
- Relative Importance of Perceptual Factors to Consumer Acceptance: Linear vs Quadratic AnalysisJournal of Food Science, 1981
- Individual variation in affective responses to taste stimuliPsychonomic Science, 1970