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Griffiths, Richard P, Clifton, V J and Booth, D A (1983) Measurement of an individual's optimally preferred level of a food flavour. In: Adda, J (ed.) Progress in flavour research. Elsevier, Amsterdam, pp. 81-90. ISBN 9780853348184
Full text not available from this repository.Abstract
The personally most preferred concentration of a flavouring in a particular food or beverage product can be measured in four or more tests of at least two concentrations within the marketed range.
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