LIKING FOR ICE CREAM MEASURED WITH THREE PROCEDURES: SIDE-BY-SIDE, AFTER CONSUMPTION AND SINGLE SAMPLES
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1994.tb00259.x/fullpdf
Reference10 articles.
1. A Robust, Brief Measure of an Individual’s Most Preferred Level Of Salt in an Ordinary Foodstuff
2. Relationships Between Food Preferences and Food Acceptance Ratings
3. EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY
4. Individualized Optimization of the Salt Content of White Bread for Acceptability
5. MOST PREFERRED LEVEL OF SUGAR: RAPID MEASURE AND CONSUMPTION TEST
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