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NALT Concept Space
U.S. Department of Agriculture

NALT Core

Concept information

  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. palatability
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. palatability
  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. palatability
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. palatability
  1. Economics, Trade, Law, Business, Industry
  2. products and commodities
  3. product quality
  4. food quality
  5. palatability
  1. Fields of Study
  2. food science
  3. food quality
  4. palatability
  1. Human Nutrition, Food Safety and Quality
  2. food science
  3. food quality
  4. palatability
  1. Fields of Study
  2. animal science
  3. forage and feed science
  4. forage
  5. forage quality
  6. palatability
  1. Animals, Livestock, One Health
  2. animal science
  3. forage and feed science
  4. forage
  5. forage quality
  6. palatability
  1. Fields of Study
  2. animal science
  3. forage and feed science
  4. feed quality
  5. palatability
  1. Animals, Livestock, One Health
  2. animal science
  3. forage and feed science
  4. feed quality
  5. palatability

Preferred term

palatability

Type

  • Product

Broader concept

Related concepts

Synonyms

  • eating quality

Scope note

  • Use for the acceptance of a food as fit to eat by animals and humans, based solely upon sensory properties; For the acceptance of a food by humans as fit to eat, based upon a variety of sensory, cultural, and emotional factors USE food acceptability.

In other languages

URI

https://lod.nal.usda.gov/nalt/39691

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RDF/XML TURTLE JSON-LD Created 1/19/06, last modified 7/20/20