Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
- Other title
- Utilisation des cartes de préférence pour établir les relations entre la préférence des consommateurs et les propriétés organoleptiques d'un produit carné transformé (aliment appertisé pour chat) (fr)
- Author
- JONES, P. N1 ; MACFIE, H. J. H; BEILKEN, S. L
[1] CSIRO meat res. lab., Queensland, Australia - Source
Journal of the science of food and agriculture. 1989, Vol 47, Num 1, pp 113-123 ; ref : 10 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment animaux compagnie Analyse sensorielle Méthodologie
- Keyword (en)
- Pet food Sensoric analysis Methodology
- Keyword (es)
- Alimento animales compañía Análisis sensorial Metodología
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 7147771
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2740470113 
https://dx.doi.org/10.1002/jsfa.2740470113
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