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Measurement of an individual's optimally preferred level of a food flavour
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posted on 2023-06-08, 22:19 authored by Richard P Griffiths, V J Clifton, D A BoothThe 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.
History
Publication status
- Published
Publisher
ElsevierPage range
81-90Pages
9.0Book title
Progress in flavour researchPlace of publication
AmsterdamISBN
9780853348184Department affiliated with
- Psychology Publications
Notes
Oral presentation by Richard Griffiths (then at RHM) to a conference series (Wurtman) for European industry and academic supportFull text available
- No
Peer reviewed?
- No
Editors
J AddaLegacy Posted Date
2015-09-01Usage metrics
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