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Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited Resource Populations.

Carla J Moore, Allie Lindke,Ginnefer O Cox

Journal of Nutrition Education and Behavior（2020）

Cited 7|Views2
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Abstract
Evaluations of consumer acceptance may be useful in interventions designed to improve diet quality through the introduction of new recipes as improving consumer acceptance of recipes may improve program outcomes.
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Key words
sensory evaluation,consumer acceptance,EFNEP,food demonstrations,recipe modifications
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