Comparison of consumer-based methodologies for optimizing the development of new products : A case study with probiotic chocolate flavored milk
Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 09. Sept., Seite 539-553 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Polarized sensory positioning check-all-that-apply napping projective mapping |
| Online verfügbar |
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