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Market segmentation for chocolate in Belgium and Poland.
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Product optimization by integrating sensory and marketing analysis
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Towards an integration of R&D and marketing in product development
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Quality function deployment in the chocolate industry
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Function Deployment in chocolate industry
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Wplyw wielkosci ziarn skrobiowych na ich porowatosc [Influence of starch granules size on their porosity]
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Ocena jakosci serow twarogowych wykonanych metoda przemyslowa i domowa [Quality assessment of curd cheese from industrial and artisan manufacture]
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Porosity of starch versus its rheological properties
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Sensory analysis of leading chocolate brands in Belgium, the United Kingdom and Poland
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Perspectives of consumer tests for marketing and product development.