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Sensory Evaluation of Food

Cornell Hospitality Quarterly

Impact Factor: 2.7 / 5-Year Impact Factor: 4.4

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Research article

First published online February, 1984

Sensory Evaluation of Food

Volume 24, Issue 4

https://doi.org/10.1177/001088048402400413

Abstract

Consumers' acceptance of menu changes can be predicted through use of taste panels. Here's how restaurateurs can use this testing process to ensure the success of new menu items and to maintain the quality of existing menu items

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