Food for patients at nutritional risk: a model of food sensory quality to promote intake

Janice Marie Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup

    37 Citations (Scopus)

    Abstract

    The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.
    Original languageEnglish
    JournalClinical Nutrition
    Volume31
    Issue number5
    Pages (from-to)637-46
    Number of pages10
    ISSN0261-5614
    DOIs
    Publication statusPublished - 2012

    Fingerprint

    Dive into the research topics of 'Food for patients at nutritional risk: a model of food sensory quality to promote intake'. Together they form a unique fingerprint.

    Cite this