Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이혜성 | * |
dc.date.accessioned | 2016-08-28T12:08:50Z | - |
dc.date.available | 2016-08-28T12:08:50Z | - |
dc.date.issued | 2007 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-4515 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/219934 | - |
dc.description.abstract | The potential impact of the methods of sensory science on consumer testing and marketing is reviewed. Areas such as predicting purchase behavior, new approaches to scaling, and cross cultural effects are discussed. An example of the complexity of sensory measurement used to obtain consumer and marketing information is highlighted, using the simple paired preference test as an example. © The Korean Society of Food Science and Technology. | * |
dc.language | English | * |
dc.subject | Consumer behavior | * |
dc.subject | Consumer testing | * |
dc.subject | Marketing | * |
dc.subject | Paired preference test | * |
dc.subject | Sensory science | * |
dc.title | Some new approaches to consumer acceptance measurement as a guide to marketing | * |
dc.type | Review | * |
dc.relation.issue | 6 | * |
dc.relation.volume | 16 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 863 | * |
dc.relation.lastpage | 867 | * |
dc.relation.journaltitle | Food Science and Biotechnology | * |
dc.identifier.wosid | WOS:000252003200001 | * |
dc.identifier.scopusid | 2-s2.0-49749130900 | * |
dc.author.google | Lee H.-S. | * |
dc.author.google | O'Mahony M. | * |
dc.contributor.scopusid | 이혜성(7501493028) | * |
dc.date.modifydate | 20240322114845 | * |