Quality guidance: A consumer-based approach to food quality improvement using partial least squares
提出一种以消费者质量判断为起点的食品质量改进概念模型和方法，用偏最小二乘法估计关系，并以刀牛排为例验证了该方法的有效性。
An effective quality enhancement programme must include consideration of those characteristics of the physical product which are important to targeted consumers. We present a conceptual model and methodology for the improvement of the physical food product based on the demands of the consumer. This so-called quality guidance approach takes consumers' quality judgements as the point of departure and relates them to the characteristics of the physical product. Partial Least Squares is used to estimate the relationships in our conceptual model of quality guidance. An empirical application is provided using blade steak. The results suggest that the quality guidance approach is conceptually sound and useful. Copyright 1996 by Oxford University Press.