Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives

Title
Getting started with virtual reality for sensory and consumer science: Current practices and future perspectives
Authors
Keywords
Virtual reality, Presence, Immersion, Product selection, Food evaluation
Journal
FOOD RESEARCH INTERNATIONAL
Volume 145, Issue -, Pages 110410
Publisher
Elsevier BV
Online
2021-05-12
DOI
10.1016/j.foodres.2021.110410

Ask authors/readers for more resources

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now