论文信息 - Consumer awareness of food texture in Austria

Consumer awareness of food texture in Austria

A word association test was performed to obtain free associations from 208 Viennese students. Frequency of associations confirms that texture is the most important characteristic of food materials besides flavor. The distribution of responses is comparable with data from previous studies in the U.S.A. and Japan. One hundred and five descriptive texture terms were registered.

Harald Rohm | H. Rohm

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