Sensory science, the food industry, and the objectification of taste
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OpenEdition
Reference32 articles.
1. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques
2. The multisensory perception of flavor
3. Conceptual vs. perceptual wine spaces: Does expertise matter?
4. Translating terroir: the global challenge of French AOC labeling
5. HISTORY OF TASTE RESEARCH
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