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Sensory Evaluation of Accessory Foods With and Without Carriers a
Author(s) -
KROLL BEVERLEY J.,
PILGRIM FRANCIS J.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00780.x
Subject(s) - sensory system , preference , food science , chemistry , business , biology , mathematics , statistics , neuroscience
SUMMARY Accessory foods like jelly or catsup can be evaluated by consumers for preference without an appropriate carrier, such as bread or hamburger, at least as effectively as with the carrier. Time and money are saved, and accuracy is increased.