Developing assessment instruments for the sensory acceptability of food products
The study investigated the constructs and characteristics of physiological, psychological, and sensory instruments. The data were collected by means of a questionnaire, physiological instrument, psychological instrument, and sensory instrument. The expert judgment conclusions were calculated by mean...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universitas Negeri Yogyakarta
2017-08-01
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| シリーズ: | REID (Research and Evaluation in Education) |
| 主題: | |
| オンライン･アクセス: | https://journal.uny.ac.id/index.php/reid/article/view/13940 |
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