Relationship of prop (6-n-propylthiouracil) taster status of Filipino women with their preference and sensory responses to umami, salty and umami-salty foods and food model systems
ABSTRACT This study mainly aimed to determine the PROP taster status of randomly selected Filipino women and to evaluate the influence of PROP taster status on their preference and sensory responses to umami, salty and umami-salty foods and food model systems. The randomly selected respondents (n=50...
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
c2011.
|
| Schlagworte: |