Calculating the optimum temperature for serving hot beverages

Burns

Volumn 34, Issue 5, 2008, Pages 648-654

  Brown, Fredericka ^a   Diller, Kenneth R ^b  

^a UNIVERSITY OF TEXAS AT TYLER   (United States)

^b The University of Texas at Austin   (United States)

Author keywords

Beverage serving temperature; Burn prevention; Hot coffee; Scald injury

Indexed keywords

ARTICLE; BEVERAGE; COFFEE; CONSUMER; PERCEPTION; SATISFACTION; SCALD; SKIN SURFACE; SKIN TEMPERATURE; TASTE; TEMPERATURE MEASUREMENT; THERMAL INJURY;

ALGORITHMS; BEVERAGES; BURNS; COFFEE; COHORT STUDIES; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MODELS, BIOLOGICAL; SKIN; SKIN TEMPERATURE; THERMAL CONDUCTIVITY;

EID: 44649184232     PISSN: 03054179     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.burns.2007.09.012     Document Type: Article

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