Format: Electronic / Topic: 3 selected - OpenAGRICOLA Search Results

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18 Search Results

1. Importance and consumer perception of freshness of apples

Article Title:: Food quality and preference.
Author:: Peneau, S.
View in NAL's Catalog:: IND43801432
Format:: Electronic

2. Influence of information on origin and technology on the consumer response: The case of soppressata salami

Article Title:: Food quality and preference.
Author:: Iaccarino, T.
View in NAL's Catalog:: IND43801445
Format:: Electronic

3. British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43802657
Format:: Electronic

4. Number of consumers necessary for sensory acceptability tests

Article Title:: Food quality and preference.
Author:: Hough, G.
View in NAL's Catalog:: IND43802718
Format:: Electronic

5. Sensory evaluation and marketing: measurement of a consumer concept

Article Title:: Food quality and preference.
Author:: Lee, H.S.
View in NAL's Catalog:: IND43805132
Format:: Electronic

6. Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands

Article Title:: Meat science.
Author:: Polkinghorne, R.J.
View in NAL's Catalog:: IND43823202
Format:: Electronic

7. International preferences for pork appearance: I. Consumer choices

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43846586
Format:: Electronic

8. International preferences for pork appearance: II. Factors influencing consumer choice

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43846599
Format:: Electronic

9. Food-related contextual factors substantially modify the disgust response

Article Title:: Food quality and preference.
Author:: Simpson, J.
View in NAL's Catalog:: IND43848836
Format:: Electronic

10. Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

Article Title:: Food quality and preference.
Author:: Nindjin, C.
View in NAL's Catalog:: IND43848865
Format:: Electronic

11. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

Article Title:: Food quality and preference.
Author:: Blancher, G.
View in NAL's Catalog:: IND43859738
Format:: Electronic

12. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Article Title:: Food science and technology.
Author:: Lee, C.M.
View in NAL's Catalog:: IND43938653
Format:: Electronic

13. Customer perception of switch-feel in luxury sports utility vehicles

Article Title:: Food quality and preference.
Author:: Wellings, Tom
View in NAL's Catalog:: IND44174911
Format:: Electronic

14. Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data

Article Title:: Food quality and preference.
Author:: Garitta, Lorena
View in NAL's Catalog:: IND44174912
Format:: Electronic

15. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Article Title:: Food research international.
Author:: Heenan, Samuel P.
View in NAL's Catalog:: IND44191835
Format:: Electronic

16. Consumer freshness perceptions of breads, biscuits and cakes

Article Title:: Food quality and preference.
Author:: Heenan, Samuel P.
View in NAL's Catalog:: IND44200505
Format:: Electronic

17. Sensory characterization of dry-cured ham using free-choice profiling

Article Title:: Food quality and preference.
Author:: Guardia, M. Dolors
View in NAL's Catalog:: IND44295095
Format:: Electronic

18. Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

Article Title:: Food quality and preference.
Author:: Lefebvre, A.
View in NAL's Catalog:: IND44295096
Format:: Electronic