论文信息 - 17 – The use of just-about-right (JAR) scales in food product development and reformulation - 字舞流文

17 – The use of just-about-right (JAR) scales in food product development and reformulation

L. Rothman | L. Rothman

[1] Howard R. Moskowitz. CATEGORY APPRAISAL WITHIN A LIMITED PRODUCT RANGE: A METHODS‐ORIENTED CASE HISTORY , 2003 .

[2] Harry T. Lawless,et al. Sensory Evaluation of Food , 1999 .

[3] Herbert Stone,et al. Sensory Evaluation Practices , 1985 .

[4] John A. Bower,et al. EFFECT OF HEALTH CONCERN AND CONSUMPTION PATTERNS ON MEASURES OF SWEETNESS BY HEDONIC AND JUST‐ABOUT‐RIGHT SCALES , 2003 .

[5] Maximo C. Gacula,et al. Statistical Methods in Food and Consumer Research , 1985 .

[6] Edgar Chambers,et al. Hedonic scales are a better predictor than just-about-right scales of optimal sweetness in lemonade , 1998 .

[7] R. Popper,et al. The effect of attribute questions on overall liking ratings , 2004 .

[8] Howard R. Moskowitz,et al. Food Concepts and Products: Just-In-Time Development , 1998 .

[9] Morten Meilgaard,et al. Sensory Evaluation Techniques , 2020 .

[10] Hans C.M. van Trijp,et al. The quest for the ideal product: Comparing different methods and approaches , 2007 .

[11] H. Moskowitz. New directions for product testing and sensory analysis of foods , 1985 .

[12] Anna V. A. Resurreccion,et al. Consumer Sensory Testing for Product Development , 1999 .

[13] Howard R. Moskowitz,et al. SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSIS , 2001 .

[14] H. Heymann,et al. Just-About-Right Scales in Consumer Research , 2005 .

[15] J. Shao,et al. The jackknife and bootstrap , 1996 .