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Business, 30.07.2021 03:10 vane1648

One restaurant was experimenting with lowering the cholesterol level of recipes by substituting different cooking oils/fats in their dishes. They chose olive oil, canola oil, and margarine. Different patrons received the recipe prepared with one of the three oils/fats and then were asked for their evaluation of texture, flavor, and overall satisfaction, intention to repurchase the entree. The experiment involved three . a. dependent variables.
b. treatment levels.
c. moderating variables.
d. control groups.
e. none of the above is correct.

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