17 research outputs found
FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCE
PLEASANTNESS OF COOKIES, JUICE AND THEIR COMBINATIONS RATED IN BRIEF TASTE TESTS AND FOLLOWING AD LIBITUM CONSUMPTION
A COMPARISON OF TASTE TEST RATINGS, REPEATED CONSUMPTION, AND POSTCONSUMPTION RATINGS OF DIFFERENT STRENGTHS OF ICED TEA
Individualized optimization of the salt content of white bread for acceptability
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