1. Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low‐Variance Attributes: Sliced Whole Wheat Sandwich Bread Example. Issue 1 (4th February 2016) Authors: Jervis, S.M.; Guthrie, B.; Guo, G.; Worch, T.; Hasted, A.; Drake, M.A. Journal: Journal of sensory studies Issue: Volume 31:Issue 1(2016) Page Start: 34 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗