TY  - JOUR
AB  - There is evidence to indicate that uniformity of appearance,
texture and taste of some manufactured food products can be judged by
consumers as unattractive and, in some cases, as a sign of excessive
processing. It is argued that consumers′ perception of “homemade
quality” is the measuring stick when judging manufactured foods
and we should start to explore the opportunities which may be based on
the merits of reducing uniformity in products by briefly considering
consumer needs and market driving forces.
VL  - 91
IS  - 7
SN  - 0007-070X
DO  - 10.1108/00070709010133801
UR  - https://doi.org/10.1108/00070709010133801
AU  - Lightbody Malcolm S.
PY  - 1989
Y1  - 1989/01/01
TI  - New Technological Approaches to Reducing Uniformity in Processed Foods
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 22
EP  - 26
Y2  - 2024/09/21
ER  -