THE COGNITIVE BASIS OF QUALITY

被引：5
作者：
BOOTH, DA
机构：
[1] School of Psychology, University of Birmingham, Edgbaston, Birmingham
来源：
FOOD QUALITY AND PREFERENCE | 1995年 / 6卷 / 03期
关键词：
D O I：
10.1016/0950-3293(94)00010-S
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：201 / 207
页数：7
相关论文
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[10]   COMBINED MEASUREMENT OF FOOD TASTE AND CONSUMER PREFERENCE IN THE INDIVIDUAL - RELIABILITY, PRECISION AND STABILITY DATA [J].
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