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Yousaf NY, Zheng Y, Yi J, Tepper BJ. Use of perceived weights for scale familiarization in a
PROP
taster classification procedure. J SENS STUD 2022. [DOI: 10.1111/joss.12786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Neeta Y. Yousaf
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Yintong Zheng
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Jiakun Yi
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Beverly J. Tepper
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
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