Kelly’s repertory grid method applied to develop sensory...

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European Food Research and Technology 2020 / 09

Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content

Pires, Manoela Alves, Rodrigues, Isabela, Barros, Julliane Carvalho, Trindade, Marco Antonio
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Journal:
European Food Research and Technology
DOI:
10.1007/s00217-020-03598-6
Date:
September, 2020
File:
PDF, 754 KB
2020
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