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

Journal Title:
Food quality and preference.
Journal Volume/Issue:
2007 Apr., v. 18, no. 3
Main Author:
Blancher, G.
Other Authors:
Chollet, S., Kesteloot, R., Hoang, D.N., Cuvelier, G., and Sieffermann, J.M.
Format:
Electronic
Language:
English
Subjects:
jellies
sensory evaluation
appearance (quality)
texture
consumer surveys
consumers
cross cultural studies
sorting
food choices
eating habits
consumer preferences
food preservation
View in NAL's Catalog:
IND43859738