Article ID Journal Published Year Pages File Type
4318052 Food Quality and Preference 2008 13 Pages PDF
Abstract

A modelling approach for the analysis of preferences data is proposed in order to represent the liking behaviour and the uncertainty of the consumers, and to explain the role that the consumers’ covariates (e.g. gender, age, occupation, etc.) play in the assessment of the preferences. The main evidence obtained from the Eurosalmon project data set is discussed, focussing on the most relevant features of the approach, even with reference to sensory characteristics. Some generalizations and further lines of research are also proposed.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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