| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
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| MacFie, H. J. H.; Thomson, D. M. H. 1994. Measurement of food preferences. 1st ed. London : Blackie Academic, 1994. xii, 301 p. | to Top |
| ABSTRACT: 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. |
Updated: Thursday, September 6, 2007.
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