An investigation into the aesthetic ratings of fortified foods commonly provided in hospitals

At each session subjects were asked to rate four versions of the product for aesthetic attributes using anchored 100 mm visual analogue scales (appearance, aroma, taste, texture, after-taste and pleasantness).

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2010, Vol.69 (OCE7), Article E532
Main Authors: Memmott, S., Jones, J., Davidson, H. I. M., Bannerman, E.
Format: Article
Language:English
Subjects:
Diet
Food service
Fortified foods
Nutrition
Taste
Citations: Items that this one cites
Online Access:Get full text
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Description
Summary:At each session subjects were asked to rate four versions of the product for aesthetic attributes using anchored 100 mm visual analogue scales (appearance, aroma, taste, texture, after-taste and pleasantness).
ISSN:0029-6651
1475-2719
DOI:10.1017/S0029665110004660