Developing a reduced consumer-led lexicon to measure emotional response to beer

  1. Chaya, C.
  2. Eaton, C.
  3. Hewson, L.
  4. Vázquez, R.F.
  5. Fernández-Ruiz, V.
  6. Smart, K.A.
  7. Hort, J.
Revista:
Food Quality and Preference

ISSN: 0950-3293

Ano de publicación: 2015

Volume: 45

Páxinas: 100-112

Tipo: Artigo

DOI: 10.1016/J.FOODQUAL.2015.06.003 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus