1. A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Open Access Author: Harwood, Meriel Louisa Title: A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products Graduate Program: Food Science Keywords: sensory evaluationrejection thresholdschocolatefood sciencecocoapolyphenols File: Download Harwood_Thesis_Final.pdf Committee Members: John E Hayes, Thesis Advisor/Co-Advisor
