Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees

Publication date: Available online 9 June 2020Source: Food Quality and PreferenceAuthor(s): Ogheneyoma Onojakpor, Henrietta L. De Kock

Source: Food Quality and Preference - June 10, 2020 Category: Food Science Source Type: research