Statements in which the resource exists.
SubjectPredicateObjectContext
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pubmed-article:7611745pubmed:abstractTextThe acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.lld:pubmed
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pubmed-article:7611745pubmed:dateRevised2006-11-15lld:pubmed
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pubmed-article:7611745pubmed:year1995lld:pubmed
pubmed-article:7611745pubmed:articleTitleInfluence of label and location of testing on acceptability of cream cheese varying in fat content.lld:pubmed
pubmed-article:7611745pubmed:affiliationLaboratoire de Recherches sur les Arômes, INRA, Dijon.lld:pubmed
pubmed-article:7611745pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:7611745pubmed:publicationTypeComparative Studylld:pubmed