Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes.
Saved in:
| Title: | Comparison of ratings based and choice based approaches at integrating sensory attributes with extrinsic product attributes. |
|---|---|
| Authors: | Hoffman S; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States., Signorini G; Department of Horticulture and Crop Science, The Ohio State University, 2021 Coffey Rd., Columbus, OH 43210, United States., Simons CT; Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: simons.103@osu.edu. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2025 Nov; Vol. 220, pp. 117170. Date of Electronic Publication: 2025 Jul 30. |
| Publication Type: | Journal Article; Comparative Study |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7145 |
|---|---|
| DOI: | 10.1016/j.foodres.2025.117170 |
