PubAg

Main content area

MLA

Jervis, S.M, et al. "Comparison of Preference Mapping Methods On Commodity Foods with Challenging Groups of Low‐variance Attributes: Sliced Whole Wheat Sandwich Bread Example." Journal of sensory studies, v. 31,.1 pp. 34-49. doi: 10.1111/joss.12188

APA

Jervis, S., Guthrie, B., Guo, G., Worch, T., Hasted, A., & Drake, M. (2016). Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example. Journal of sensory studies, 31, 34-49. doi: 10.1111/joss.12188

Chicago

Jervis, S.M., B Guthrie, G Guo, T Worch, A Hasted, and M.A Drake. "Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example" Journal of sensory studies 31, no. 1 (2016): 34-49. doi: 10.1111/joss.12188