Consumer acceptance of meals and meal components-Reference-Cited by-同舟云学术

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Consumer acceptance of meals and meal components

Published:1988-01 Issue:1 Volume:1 Page:21-24
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Turner Margaret,Collison Roger

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference15 articles.

1. Catering to consumers' food preferences;Balintfy,1980

2. Relationships between food preferences and food acceptance ratings;Cardello;Journal of Food Science,1982

3. Food preferences and selection of entree items by hospital patients;Cash;Journal of Food-service Systems,1983

4. Sensory evaluation of foods;Collison;J. Sci. Food Agriculture,1984

5. Food preferences of college students and nutritional implications;Einstein;Journal of Food Science,1970

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1. Modeling the acceptance of vegetarian diets to promote sustainable food systems;Food Science & Nutrition;2024-08-09

2. Effect of component quality on sensory characteristics of a fish soup;Food Science & Nutrition;2018-05-08

3. Contextual Influences on Consumer Responses to Food Products;Methods in Consumer Research, Volume 2;2018

4. Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption;Food Quality and Preference;2015-06

5. Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods;Food Quality and Preference;2015-04

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