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Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) and Koen Dewettinck (UGent)
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Keywords
Product improvement, Sensory analysis, Food industry, Consumer-driven product development, Instrumental analysis, FOOD-PRODUCTS, BLOOM DEVELOPMENT, FAT BLOOM, QFD, STORAGE, INDUSTRY, MODEL, QUALITY FUNCTION DEPLOYMENT, Filled chocolate

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Citation

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MLA
De Pelsmaeker, Sara, et al. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE, vol. 41, 2015, pp. 20–29, doi:10.1016/j.foodqual.2014.10.009.
APA
De Pelsmaeker, S., Gellynck, X., Delbaere, C., De Clercq, N., & Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. FOOD QUALITY AND PREFERENCE, 41, 20–29. https://doi.org/10.1016/j.foodqual.2014.10.009
Chicago author-date
De Pelsmaeker, Sara, Xavier Gellynck, Claudia Delbaere, Nathalie De Clercq, and Koen Dewettinck. 2015. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE 41: 20–29. https://doi.org/10.1016/j.foodqual.2014.10.009.
Chicago author-date (all authors)
De Pelsmaeker, Sara, Xavier Gellynck, Claudia Delbaere, Nathalie De Clercq, and Koen Dewettinck. 2015. “Consumer-Driven Product Development and Improvement Combined with Sensory Analysis: A Case-Study for European Filled Chocolates.” FOOD QUALITY AND PREFERENCE 41: 20–29. doi:10.1016/j.foodqual.2014.10.009.
Vancouver
1.
De Pelsmaeker S, Gellynck X, Delbaere C, De Clercq N, Dewettinck K. Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. FOOD QUALITY AND PREFERENCE. 2015;41:20–9.
IEEE
[1]
S. De Pelsmaeker, X. Gellynck, C. Delbaere, N. De Clercq, and K. Dewettinck, “Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates,” FOOD QUALITY AND PREFERENCE, vol. 41, pp. 20–29, 2015.
@article{5932957,
  author       = {{De Pelsmaeker, Sara and Gellynck, Xavier and Delbaere, Claudia and De Clercq, Nathalie and Dewettinck, Koen}},
  issn         = {{0950-3293}},
  journal      = {{FOOD QUALITY AND PREFERENCE}},
  keywords     = {{Product improvement,Sensory analysis,Food industry,Consumer-driven product development,Instrumental analysis,FOOD-PRODUCTS,BLOOM DEVELOPMENT,FAT BLOOM,QFD,STORAGE,INDUSTRY,MODEL,QUALITY FUNCTION DEPLOYMENT,Filled chocolate}},
  language     = {{eng}},
  pages        = {{20--29}},
  title        = {{Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates}},
  url          = {{http://doi.org/10.1016/j.foodqual.2014.10.009}},
  volume       = {{41}},
  year         = {{2015}},
}

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