Consumer acceptance of new strawberry vinegars by preference mapping

dc.creatorUbeda C.
dc.creatorCallejón R.M.
dc.creatorTroncoso A.M.
dc.creatorMorales M.L.
dc.date.accessioned2020-09-02T22:29:26Z
dc.date.accessioned2022-11-08T20:28:19Z
dc.date.available2020-09-02T22:29:26Z
dc.date.available2022-11-08T20:28:19Z
dc.date.created2020-09-02T22:29:26Z
dc.date.issued2017
dc.identifier20, 11, 2760-2771
dc.identifier10942912
dc.identifierhttps://hdl.handle.net/20.500.12728/6453
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5146781
dc.languageen
dc.publisherTaylor and Francis Inc.
dc.subjectAcceptability
dc.subjectDescriptive sensory analysis
dc.subjectExternal preference mapping
dc.subjectInternal preference mapping
dc.subjectStrawberry vinegar
dc.subjectFruits
dc.subjectMapping
dc.subjectSensory analysis
dc.subjectAcceptability
dc.subjectConsumer acceptance
dc.subjectDescriptive sensory analysis
dc.subjectPreference mappings
dc.subjectSensory attributes
dc.subjectSensory profiles
dc.subjectStrawberry vinegar
dc.subjectAcetic acid
dc.titleConsumer acceptance of new strawberry vinegars by preference mapping
dc.typeArticle


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