| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8838422 | Food Quality and Preference | 2018 | 24 Pages |
Abstract
For the first time the sensory characteristics of foods pertaining to recommended healthy diets can be described. Consumers, industry and public health could utilise such knowledge to encourage the adoption of higher quality diets.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
David N. Cox, Gilly A. Hendrie, Haidee J. Lease,