Development and test of a new fuzzy-QFD approach for characterizing customers rating of extra virgin olive oil

Published 2011 View Full Article

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Title
Development and test of a new fuzzy-QFD approach for characterizing customers rating of extra virgin olive oil
Authors
Keywords
-
Journal
FOOD QUALITY AND PREFERENCE
Volume 24, Issue 1, Pages 75-84
Publisher
Elsevier BV
Online
2011-10-14
DOI
10.1016/j.foodqual.2011.09.005

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