The consumers saw no discernible quality difference in the breads
After 60 days, researchers found the treated bread that remained packaged had the same mold content when compared to a freshly baked loaf, Stull said. In the end, though, he knows it comes down to consumers’ palates.
斯特表示,研究人員發現,經過60天後,放在包裝裡經過微波後的麵包,含有的黴菌數量與剛烤好的麵包相同。但他知道,最重要的還是消費者的味覺。
’’The consumers saw no discernible quality difference in the breads,’’ Stull said of testers who found the treated bread’s taste and texture unchanged. (AP)
「消費者認為麵包並沒有明顯差異。」斯特說,試驗員認為經過處理的麵包在味道與口感上並未改變。(美聯社)