Fuzzy Nonbalanced Hedonic Scale (F-NBHS): A New Method for Treatments of Food Preference Data Collected with Hedonic Scales of Points

Table 6

Foods considered in the research questionnaire.

Food groups	Foods
Legumes	Friar beans; lentils; black beans; white beans; chickpeas
Fish	Hake fillets; shrimp; sardines; cod; tentacles of pota; ray; salmon; tuna
Vegetables	Cucumber; radish; asparagus; cauliflower; broccoli; potato; onion; carrot; watercress; kale; eggplant; tomato; beetroot; pepper
Ready dishes	Bovine stew; bolognese lasagna; sauteed noodles; potato puree; fish patty; cod with cream; strogonoff of veal; almondega; roasted potatoes; French fries
Dessert	Gelatin; yogurt; ice cream
Beef	Rabbit; liver; chorizo; pork; duck; kid; hamburger; Turkey; chicken; veal steak
Cereals	White rice; wheat bread; noodles
Fruits	Mango; persimmon; banana; pineapple; grape; pear; kiwi; orange; apple; watermelon; peach