Preference mapping of cracker type biscuits

By C. Martı́nez, M. J. S. Cruz, G. Hough, M. J. Vega. 2002

49 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c419608ec37f2928ccfb3022045b087da05c1f7f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. A. A. P. Silva
2. N. D. M. Villanueva
3. Mubeen Aslam
4. Juyun Lim

Citations in the corpus

• Are You Selling the Right Colour? A Cross‐cultural Review of Colour as a Marketing Cue (2006, background): “( 2002 ) also found colour to be a key factor affecting the acceptability of biscuits in Argentina.”
• Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009, methodology): “This decreases the scale ability to detect differences amongst samples of high or low acceptance and (v) sensory data collected using the nine-point hedonic scale frequently fail to satisfy the statistical assumptions of normality, homoscedasticity and additivity required by the analysis of variance”