DESCRIPTIVE ANALYSIS OF WHISKEY SOUR FORMULATIONS - MAGNITUDE ESTIMATION VERSUS A 9-POINT CATEGORY SCALE

被引：19

作者：

MCDANIEL, MR

SAWYER, FM

机构：

[1] UNIV MANITOBA,DEPT FOODS & NUTR,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] UNIV MASSACHUSETTS,MASSACHUSETTS AGR EXPT STN,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：178 / &

共 6 条

[1]

GUILFORD JP, 1954, PSYCHOMETRIC METHODS, pCH2

[2]

MCDANIEL M, 1974, THESIS U MASSACHUSET

[3] RATIO SCALES OF SUGAR SWEETNESS [J].

MOSKOWIT.HR .

PERCEPTION & PSYCHOPHYSICS, 1970, 7 (05) :315-&

[4] MAGNITUDE AND HEDONIC SCALES OF FOOD ACCEPTABILITY [J].

MOSKOWITZ, HR ;

SIDEL, JL .

[5]

Peryam D. R., 1957, FOOD TECHNOL, V9, P14

[6] RATIO SCALES AND CATEGORY SCALES FOR A DOZEN PERCEPTUAL CONTINUA [J].

STEVENS, SS ;

GALANTER, EH .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1957, 54 (06) :377-411