The effect of freshness in a foodservice context

@article{Kumpulainen2016TheEO,
  title={The effect of freshness in a foodservice context},
  author={Tommi E M Kumpulainen and M. Sandell and Pasi Junell and A. Hopia},
  journal={Journal of Culinary Science \& Technology},
  year={2016},
  volume={14},
  pages={153 - 165}
}
ABSTRACT The purpose of this research was to study how consumers respond to differences in the freshness of lettuce based only on sensory properties in the foodservice context. Another objective was to measure consumer response to the modification of the consumption context. Data was collected from consumer studies in two separate restaurants with three different products (n = 238). The reference sample was a packaged ready-to-eat lettuce, which was compared using two freshly prepared samples… Expand

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