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Taste, Fat and Texture Database - taste values Dutch Foods

Cite as:

Mars, dr. ir. M. (Human Nutrition & Health, Wageningen University & Research); Graaf, prof. dr. ir. C. de (Human Nutrition & Health, Wageningen University & Research); Teo, dr. ir. P.S. (Human Nutrition & Health, Wageningen University & Research); Langeveld, MSc A.W.B. van (Human Nutrition & Health, Wageningen University & Research) (): Taste, Fat and Texture Database - taste values Dutch Foods. DANS. https://doi.org/10.17026/dans-xst-ughm

2020-12-16 Mars, dr. ir. M. (Human Nutrition & Health, Wageningen University & Research); Graaf, prof. dr. ir. C. de (Human Nutrition & Health, Wageningen University & Research); Teo, dr. ir. P.S. (Human Nutrition & Health, Wageningen University & Research); Langeveld, MSc A.W.B. van (Human Nutrition & Health, Wageningen University & Research) 10.17026/dans-xst-ughm

A database was compiled with the most frequently consumed foods in the Netherlands and their taste intensity relative to other available foods