Use of SEM analysis to relate consumer's attitudes and consumption of chocolate
Trabajo presentado en Sensometrics 2012, celebrado en Rennes (Francia), del 11 al 13 de julio de 2012
Saved in:
Main Authors: | Torres-Moreno, Miriam, Fiszman, Susana, Tárrega, Amparo |
---|---|
Format: | póster de congreso biblioteca |
Published: |
2012-07-10
|
Online Access: | http://hdl.handle.net/10261/334606 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption
by: Tarancón, Paula, et al.
Published: (2013-08) -
Food Acceptance: The Role of Consumer Perception and Attitudes
by: Costell, Elvira, et al.
Published: (2010-03) -
Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking
by: Tarancón, Paula, et al.
Published: (2015-03) -
Consumer Perception as a Criterion for Process Design
by: Laguna, Laura, et al.
Published: (2022) -
Influence of cocoa origin and processing conditions on chocolate acceptability
by: Torres-Moreno, Miriam, et al.
Published: (2010-09-05)