Afonso Freitas, Marta; Borges, Wagner; Lee Ho, Linda - In: International Journal of Quality & Reliability Management 21 (2004) 4, pp. 439-466
Sensory evaluations to determine the shelf life of food products are routinely conducted in food experimentation as a part of each product development program, whether it includes a new product, product improvement or a change in type or specification of an ingredient. In such experiments,...