Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

By J. M. Murray, C.M Delahunty. 2000

186 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/dd3270bfa245e9c5fa85a8958ca0bc27ef7bd484

Citations in the corpus

• Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009, unknown): “Currently MDPREF is widely used associated with affective data generated by structured hedonic five-point (Arditti, 1997; Thybo, Kuhn, & Martens, 2003), seven-point (Monteleone et al., 1998) and nine-point scales (Geel et al., 2005; Guinard et al., 2001; Heyd & Danzart, 1998; Murray & Delahunty, 20”