{"title":"Correction to ‘The invisible hand of touch: Testing a tactile sensation-choice satisfaction model in online shopping’","authors":"","doi":"10.1111/joss.12919","DOIUrl":null,"url":null,"abstract":"<p>\n <span>Shaban, A.</span>, <span>Saraeva, A.</span>, <span>Rose, S.</span>, & <span>Clark, M.</span> (<span>2024</span>). <span>The invisible hand of touch: Testing a tactile sensation-choice satisfaction model in online shopping</span>. <i>Journal of Sensory Studies</i>, <span>39</span>(<span>1</span>), e12897. https://doi.org/10.1111/joss.12897\n </p><p>In table 1 under Manipulation groups Zoom format should be ‘100’ not ‘0’.</p><p>Correct Table 1 is presented below.\n </p><p>We apologize for the errors.</p>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12919","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12919","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
Shaban, A., Saraeva, A., Rose, S., & Clark, M. (2024). The invisible hand of touch: Testing a tactile sensation-choice satisfaction model in online shopping. Journal of Sensory Studies, 39(1), e12897. https://doi.org/10.1111/joss.12897
In table 1 under Manipulation groups Zoom format should be ‘100’ not ‘0’.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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