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Using Sensory Science to Evaluate Consumer Acceptance of Recipes in a Nutrition Education Intervention for Limited

Carla J Moore1, Allie Lindke1, Ginnefer O Cox1

  • 1Department of Foods and Nutrition, University of Georgia, Athens, GA.

Journal of Nutrition Education and Behavior
|August 26, 2019
PubMed
Abstract

Keywords:
EFNEPconsumer acceptancefood demonstrationsrecipe modificationssensory evaluation

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