Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis

Cecilia Fredriksson1, Madeleine Jönsson2, Annabell Merkel1, Eva Nordberg Karlsson2, Karin Wendin3,4
1Department of Service Studies, Lund University, Helsingborg, Sweden
2Division of Biotechnology, Department of Chemistry, Lund University, Lund, Sweden
3Food and Meal Science, Kristianstad University, Kristianstad, Sweden
4Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark

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