Multiple Choice
A soup company wants to develop a "reduced-salt" version of their traditional minestrone. Which of the following would be the best first step to take?
A) find taste-testers who have agnosia
B) measure the amount of "cross-talk" using the method of adjustment
C) determine the absolute threshold for salty taste using the method of limits
D) determine the Weber's fraction for salty taste
Correct Answer:
Verified
Correct Answer:
Verified
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