Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

By Fernanda Bruzzone, Leticia Vidal, Lucía Antúnez, A. Giménez, R. Deliza, G. Ares. 2015

91 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7925d1b5a06e1828af7f7ea8180351da182aeaae