Ref ID:	24573
Ref Type:	Book Section
Authors:	Cavaletto, Catherine G.
Title:	Sensory quality of tropical foods
Date:	1979
Source:	Tropical foods: chemistry and nutrition
Place of Publication:	New York
Publisher:	Academic Press
Abstract:	The acceptability of food is highly dependent on the sensory characterstics of the that food. How does it lo (color and appearance), smell, taste, texture? Cultural, psychological and sociological factors play a key role in acceptbility of foods.
Date Created:	7/6/2001
Editors:	Inglett, George E. Charalambous, George
Page Start:	25
Page End:	32