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The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis |
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| Authors: | Sara De Pelsmaeker Koen Dewettinck Xavier Gellynck |
| Affiliation: | 1. Ghent University, Department of Agricultural Economics, Division of Agri-Food Marketing and Chain Management, Coupure Links 653, Gent, Belgium;2. Ghent University, Department of Food Safety and Food Quality, Coupure Links 653, Gent, Belgium |
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