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Stability in consumer responses to familiar and new chocolates during a period of exposure

dc.contributor.authorNæs, Tormod
dc.contributor.authorSegtnan, Anne
dc.contributor.authorGranli, Britt Signe
dc.contributor.authorMenichelli, Elena
dc.contributor.authorHersleth, Margrethe
dc.date.accessioned2018-02-05T13:19:41Z
dc.date.available2018-02-05T13:19:41Z
dc.date.created2014-08-11T10:13:30Z
dc.date.issued2015
dc.identifier.citationFood Quality and Preference. 2015, 39 176-182.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2482702
dc.language.isoeng
dc.titleStability in consumer responses to familiar and new chocolates during a period of exposure
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber176-182
dc.source.volume39
dc.source.journalFood Quality and Preference
dc.identifier.doi10.1016/j.foodqual.2014.07.015
dc.identifier.cristin1146075
dc.relation.projectNofima AS: 201302
dc.relation.projectNorges forskningsråd: 225096
dc.relation.projectNofima AS: 201308
dc.relation.projectNorges forskningsråd: 225062
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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