Similar Items: Developing sensory evaluation methods for consumers with low-literacy levels applicable in developing countries
- The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
- Relating consumer preferences to sensory attributes of instant coffee
- Rapid sensory profiling methods for wine : workflow optimisation for research and industry applications
- I distance application in the ranking of Group 8 and European Union countries by level of development
- Green consciousness and consumer buying behaviour in a developing country: a study of Ghanaian consumers
- Consumer sensory perception of South African Chenin blanc wine
Author: De Kock, Henrietta Letitia
- Sensory-based methodologies for facilitating demand-led sweetpotato breeding
- Hazard analysis critical control point (HACCP) in a red meat abattoir
- The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
- Sensory perception of different acidulants in flavoured sports drinks
- The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
- Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties