Question: According to the article Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers

According to the article “Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak
Fingers” (Family and Consumer Sciences Research Journal [1999]: 18– 27), sensory tests were conducted using 40 college student volunteers at Texas Women’s University. Give three reasons, other than the relatively small sample size, why it would not be a good idea to generalize any study results to the population of all college students.

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