Influence of label and location of testing on acceptability of cream cheese varying in fat content-Reference-Cited by-同舟云学术

Influence of label and location of testing on acceptability of cream cheese varying in fat content

Published:1995-04 Issue:2 Volume:24 Page:101-105
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Daillant-Spinnler Béatrice,Issanchou Sylvie

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference13 articles.

1. Role of fat in meal acceptance;Helleman,1992

2. Daillant-Spinnler, B. & Issanchou S. (Submitted for publication). Influence of fat content on acceptability of cream cheese: ideal relative response, consumption and attitudes.

3. The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread;Aaron;Appetite,1994

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

5. Effects of information about specific nutrient content on ratings of “goodness” and “pleasantness” of common foods;Eiser;Appetite,1984

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