ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Consumer preferences for sponge cakes containing low egg yolk with and without some stabilizing agents were determined. Consumers showed a strong bias in favor of samples presented second. If not allowed to retaste samples or if not given a warm-up sample, consumer panelists could have difficulty making preference judgments.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07520.x
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