Influence of relative fat content information on responses to three foods.

@article{Westcombe1997InfluenceOR,
  title={Influence of relative fat content information on responses to three foods.},
  author={A Westcombe and Jane Wardle},
  journal={Appetite},
  year={1997},
  volume={28 1},
  pages={49-62}
}
Thirty-six normal-weight participants each tasted and rated three cheeses, three yogurts and three "koerrtas" (a novel, tofu-based food) on several hedonic, intention and sensory dimensions. Each sample was labelled as either "Higher" (than normal fat content), "Normal", or "Lower" (than normal fat content) while the actual fat content remained virtually constant. Cheese and yoghurt were chosen as consumers thought them to be high and low fat foods respectively in pre-testing. The presence of… CONTINUE READING
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