Effect of contextual factors on liking for wine—use of robust design methodology

Food Quality and Preference - Tập 14 - Trang 615-622 - 2003
Margrethe Hersleth1, Bjørn-Helge Mevik2, Tormod Næs2,3, Jean-Xavier Guinard4
1MATFORSK-Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway
2MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway
3University of Oslo, Blindern, Oslo, Norway
4Department of Food Science and Technology, University of California, Davis, California, USA

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