The Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable

Journal of Nutrition in Gerontology and Geriatrics

Volumn 33, Issue 3, 2014, Pages 229-248

  Ilhamto, Nila ^a   Keller, Heather H ^b   Duizer, Lisa M ^c  

^a Elmira Pet Products   (Canada)

^b UNIVERSITY OF WATERLOO   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

consumer liking; in house puree formulations; macronutrients; sensory properties

Indexed keywords

ANIMAL; CARROT; CONSUMER ATTITUDE; FOOD; FOOD HANDLING; HUMAN; MEAT; MILK; NUTRITIONAL VALUE; SWALLOWING; TASTE; TURKEY (BIRD); VEGETABLE;

ANIMALS; CONSUMER BEHAVIOR; DAUCUS CAROTA; DEGLUTITION; FOOD HANDLING; FOODS, SPECIALIZED; HUMANS; MEAT; MILK; NUTRITIVE VALUE; POULTRY PRODUCTS; TASTE; TURKEYS; VEGETABLES;

EID: 84905712305     PISSN: 21551197     EISSN: 21551200     Source Type: Journal    
DOI: 10.1080/21551197.2014.927307     Document Type: Article

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