The effects of heating on food acceptability and consumption
作者： LAURIE S. LESTER , F. MATTHEW KRAMER
DOI: 10.1111/J.1745-4506.1991.TB00286.X
关键词:
摘要: The effects of heating on acceptance and consumption a military ration were examined in 5-day field study. Two individual methods one group method compared terms effectiveness convenience. Primary data collection, devices daily intake logs final questionnaire. Results extend laboratory studies showing positive acceptability foods typically served hot. Positive heated as well nonheated also found. problem weight loss the need for additional measures to increase cold weather discussed.
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