Please use this identifier to cite or link to this item: http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3043
Full metadata record
DC FieldValueLanguage
dc.creatorGonzález Tomás, Luis-
dc.creatorCostell, Elvira-
dc.date2008-02-25T10:36:22Z-
dc.date2008-02-25T10:36:22Z-
dc.date2005-10-
dc.date.accessioned2017-01-31T01:00:21Z-
dc.date.available2017-01-31T01:00:21Z-
dc.identifierIntrafood 2005: Innovation in Traditional Foods. Valencia, 25-28 Octubre 2005-
dc.identifierhttp://hdl.handle.net/10261/3043-
dc.identifier.urihttp://dspace.mediu.edu.my:8181/xmlui/handle/10261/3043-
dc.descriptionSensory evaluation of foods and beverages is usually carried out by using conventional techniques such as quantitative descriptive analysis. Most of this techniques imply the use of trained and experienced assessors, who normally tend to generate complex and scientifically orientated vocabulary. In contrast, Free Choice Profile is a sensory methodology that requires little training and allows to gather information about cognitive perception directly from consumers (Moskowitz, 1996). A more structured approach of it has been developed incorporating the Repertory Grid Method as a previous step. This method is particularly suited for vocabulary development and therefore can solve the difficulties in generating enough and adequate descriptors usually presented when working with consumers (Jack & Piggott, 1991).-
dc.descriptionMCyT Proyecto AGL 2003-0052-
dc.format237068 bytes-
dc.format2459 bytes-
dc.formatapplication/pdf-
dc.formattext/plain-
dc.languageeng-
dc.rightsopenAccess-
dc.subjectvanilla-
dc.subjectdairy desserts-
dc.subjectflavour perception-
dc.subjectRepertory Grid Method-
dc.subjectGeneralized Procrustes Analysis-
dc.titleConsumer perception of vanilla dairy desserts flavour by Repertory Grid Method and Generalized Procrustes Analysis-
dc.typePresentación-
Appears in Collections:Digital Csic

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.