Abstract
On the cover: A piece of chocolate used to demonstrate use of the rejection threshold, a recently developed sensory method, for the first time in a solid food, from “Rejection Thresholds in Solid Chocolate‐Flavored Compound Coating” by Meriel L. Harwood, Gregory R. Ziegler, and John E. Hayes. p S391. Photo credit: Meriel L. Harwood.
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