Sensory Acceptability of Puréed Foods
Vol. 2013 No. 1, Historical Fact Sheets
Vol. 2013 No. 1

Sensory Acceptability of Puréed Foods: FSHN1213/FS206, 11/2012

Historical Fact Sheets
https://doi.org/10.32473/edis-fs206-2012
Published 2013-01-31
Jamila R. Lepore
University of Florida
Wendy J. Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
Meal of puréed food items.
view on EDIS
PDF-2012

How to Cite

Lepore, Jamila R., and Wendy J. Dahl. 2013. “Sensory Acceptability of Puréed Foods: FSHN1213 FS206, 11 2012”. EDIS 2013 (1). Gainesville, FL. https://doi.org/10.32473/edis-fs206-2012.
APA Chicago IEEE MLA

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Abstract

It is important that we enjoy the food we eat. This makes for a better quality of life. This is no different for those people needing to be on puréed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a puréed food without knowing that it is appealing. This 5-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, November 2012.

http://edis.ifas.ufl.edu/fs206

Accessibility Summary:

In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.

https://doi.org/10.32473/edis-fs206-2012
view on EDIS
PDF-2012

Articles in the EDIS journal are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license, and are available to share and distribute for any noncommercial purpose with attribution. This license does not apply to the use of individual images in the article.