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Measurement of Food Preferences

H.J.H. MacFieD.M.H. Thomson

出版	Springer US, 1994-10-31
主題	Technology & Engineering / Food Science / GeneralTechnology & Engineering / Chemical & Biochemical
ISBN	08342167959780834216792
URL	http://books.google.com.hk/books?id=LBHWAAAACAAJ&hl=&source=gbs_api

註釋

Gives a detailed coverage of the measurement of all aspects of food preference, including institutional product development, context effects, variation in language used by consumers, measuring how attitudes and beliefs determine food choice, how food affects mood and mental performance, and how different expectations affect sensory perception. Of interest to those in the food industry looking to develop new products; caterers looking to develop healthy and enjoyable meals; retailers and growers/producers wishing to predict eating patterns; and academics in sensory science, nutrition and food psychology.