Consumer preferred hot beverage temperatures

Food Quality and Preference

Volumn 10, Issue 2, 1999, Pages 117-121

  Borchgrevink, Carl P ^a   Susskind, Alex M ^b   Tarras, John M ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b 335 Statler Hall   (United States)

Author keywords

Beverages; Consumer; Drinks; Temperature

Indexed keywords

EID: 0011072690     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(98)00053-6     Document Type: Article

References (13)

1. Charley, H., & Weaver, C. (1998). Foods: A Scientific Approach (3rd ed.) Upper Saddle River, NJ: Prentice Hall, Inc.
2. CIA (1995). The New Professional Chef (6th ed.). New York: Wiley.
3. Corley, E. T. (1998). Old Case - Still Hot. [On line] Available: http://www.corleyganem.com/summation.htm.
4. Gisslen, W. (1995). Professional Cooking, (3rd ed.) New York: John Wiley & Sons, Inc.
5. Lavazza, L., S.p.A. (1991). Lavazza Handbook 1 & 2. Moncalieri, Italy: Lavazza.
6. McGee, H. (1984). On Food and Cooking (1st ed.). New York: Macmillan.
7. Mellen P.F., Golle Jr M.F., Smialek J.E. Fatal hot coffee scald of the larynx: Case report. The American Journal of Forensic Medicine and Pathology. 16(2)):1995;117-119.
8. Molt, M. (1997). Food for Fifty (10th ed.) Upper Saddle River, NJ: Prentice Hall, Inc.
9. Moncrief, J. A. (1979). The body's response to heat. In C. P. Artz, J. A. Moncrief, & B. A. Pruitt (Eds.), Burns: A Team Approach (pp. 23-44). Philadelphia, PA: W. B. Saunders Company.
10. Munster, A. M., & Chiccone, T. G. (1985). Burns. In F. J. Dagher (Ed.), Cutaneous Wounds, Mount Kisco, NY: Futura.
11. New York Times (January 3, 1995). A simple pleasure, made complicated. The New York Times, 144, C3.
12. Rutherford D.G. Lessons from Liebeck. Cornell Hotel and Restaurant Adminstration Quarterly. 39(3)):1998;72-75.
13. SPSS (1997). Statistical Program for the Social Sciences, v7.5. Chicago, IL: SPSS, Inc.