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Results: 1-13 |
Results: 13
THE RELATION BETWEEN SENSORY, LIKING AND IMAGE ATTRIBUTES - THE CASE OF SOAP
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, THE RELATION BETWEEN SENSORY, LIKING AND IMAGE ATTRIBUTES - THE CASE OF SOAP, Journal of sensory studies, 13(1), 1998, pp. 13-27
BASE SIZE IN PRODUCT TESTING - A PSYCHOPHYSICAL VIEWPOINT AND ANALYSIS
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, BASE SIZE IN PRODUCT TESTING - A PSYCHOPHYSICAL VIEWPOINT AND ANALYSIS, Food quality and preference, 8(4), 1997, pp. 247-255
A COMMERCIAL APPLICATION OF RSM FOR READY-TO-EAT CEREAL
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, A COMMERCIAL APPLICATION OF RSM FOR READY-TO-EAT CEREAL, Food quality and preference, 8(3), 1997, pp. 191-201
NOTE ON EXPERTS VERSUS CONSUMERS - A COMPARISON - A REPLY
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, NOTE ON EXPERTS VERSUS CONSUMERS - A COMPARISON - A REPLY, Journal of sensory studies, 12(2), 1997, pp. 155-168
THE IMPACTS OF PRODUCT ACCEPTABILITY, BRAND VALUE AND PRICE ON RESPONSES OF FOODSERVICE PROFESSIONALS TO BULK TURKEY
Authors: MOSKOWITZ HR KRIEGER B BARASH J
Citation: Hr. Moskowitz et al., THE IMPACTS OF PRODUCT ACCEPTABILITY, BRAND VALUE AND PRICE ON RESPONSES OF FOODSERVICE PROFESSIONALS TO BULK TURKEY, Journal of food quality, 20(6), 1997, pp. 533-546
EXPERTS VERSUS CONSUMERS - A COMPARISON
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, EXPERTS VERSUS CONSUMERS - A COMPARISON, Journal of sensory studies, 11(1), 1996, pp. 19-37
SENSORY ANALYSIS OF FOODS - A SHORT HISTORY AND OVERVIEW OF CURRENT METHODS
Authors: PORRETTA S MOSKOWITZ HR GOFMAN A
Citation: S. Porretta et al., SENSORY ANALYSIS OF FOODS - A SHORT HISTORY AND OVERVIEW OF CURRENT METHODS, Industrie alimentari, 1996, pp. 3
FOOD QUALITY - CONCEPTUAL AND SENSORY ASPECTS
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, FOOD QUALITY - CONCEPTUAL AND SENSORY ASPECTS, Food quality and preference, 6(3), 1995, pp. 157-162
ONE PRACTITIONERS OVERVIEW TO APPLIED PRODUCT OPTIMIZATION
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, ONE PRACTITIONERS OVERVIEW TO APPLIED PRODUCT OPTIMIZATION, Food quality and preference, 6(2), 1995, pp. 75-81
THE CONTRIBUTION OF SENSORY LIKING TO OVERALL LIKING - AN ANALYSIS OF6 FOOD CATEGORIES
Authors: MOSKOWITZ HR KRIEGER B
Citation: Hr. Moskowitz et B. Krieger, THE CONTRIBUTION OF SENSORY LIKING TO OVERALL LIKING - AN ANALYSIS OF6 FOOD CATEGORIES, Food quality and preference, 6(2), 1995, pp. 83-90
CROSS-CULTURAL DIFFERENCES AND WORLDWIDE SEGMENTATION IN ACCEPTANCE OF FLAVORS FOR COFFEE - A CONCEPTUAL-APPROACH
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, CROSS-CULTURAL DIFFERENCES AND WORLDWIDE SEGMENTATION IN ACCEPTANCE OF FLAVORS FOR COFFEE - A CONCEPTUAL-APPROACH, Chemical senses, 20(6), 1995, pp. 203-203
IDENTIFYING KEY FOOD CONCEPT ELEMENTS BY MULTIMEDIA CONJOINT-ANALYSIS
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, IDENTIFYING KEY FOOD CONCEPT ELEMENTS BY MULTIMEDIA CONJOINT-ANALYSIS, Appetite, 24(2), 1995, pp. 195-195
CONSUMER-DESIGNED CONCEPTS FOR CEREALS
Authors: MOSKOWITZ HR
Citation: Hr. Moskowitz, CONSUMER-DESIGNED CONCEPTS FOR CEREALS, Cereal foods world, 38(11), 1993, pp. 811-816
Risultati: 1-13 |