The acceptability and sensory attributes of plant-based burger products under open and closed label conditions

The acceptability and sensory attributes of plant-based burger products under open and closed label conditions

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Veröffentlicht in:Proceedings of the Nutrition Society 2023, Vol.82 (OCE5), Article E278
Hauptverfasser: Flint, M., Leroy, F., Bowles, S., Lynn, A., Paxman, J.R.
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Sprache:eng
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Plant-based foods
Sensory perception
Sensory properties
Taste
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container_issue OCE5
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container_title Proceedings of the Nutrition Society
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creator Flint, M.
Leroy, F.
Bowles, S.
Lynn, A.
Paxman, J.R.
description
doi_str_mv 10.1017/S0029665123003774
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subjects Plant-based foods
Sensory perception
Sensory properties
Taste
title The acceptability and sensory attributes of plant-based burger products under open and closed label conditions
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