Ad libitum mixing in a taste memory task: methodological issues.

Abstract

Ad libitum mixing, an application of the method of adjustment in food research, was investigated and evaluated for the purpose of taste memory research. The difference between ascending and descending runs in mixing was studied using a wide range of prefill concentrations lower and higher than standard. The effect of training was studied by comparing… (More)

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Cite this paper

@article{Vanne1998AdLM, title={Ad libitum mixing in a taste memory task: methodological issues.}, author={M Vanne and Paula Laurinen and Hely M Tuorila}, journal={Chemical senses}, year={1998}, volume={23 4}, pages={379-84} }