Nutritional aspects. Psychological criteria. Food patterns, food attitudes and legilation. Sensory aspects. Topics in physiology and chemistry. Aspects of technology and statistics.Preference ratings were also averaged within each of 3 1 food categories, and analyses of variance and discriminant analyses were performed. Some results ... An asterisk in one of the last columns indicates a greater preference by one group as shown by discriminant analysis. ... Over all the foods the directions of the differences between means agreed 93% of the time. ... Meiselman also found that the classes of cookies, cakes, and pies were preferred more by blacks than by whites.
|Title||:||Criteria of Food Acceptance|
|Author||:||Jürg Solms, R. L. Hall|