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The psychology of flavour
~
Stevenson, Richard J.
The psychology of flavour
Record Type:
Electronic resources : Monograph/item
Title/Author:
The psychology of flavour/ Richard J. Stevenson.
Author:
Stevenson, Richard J.
Published:
Oxford :Oxford University Press, : 2009.,
Description:
viii, 300 p. :ill. ; : 24 cm.;
Subject:
Senses and sensation. -
Online resource:
http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001
ISBN:
9780199539352
The psychology of flavour
Stevenson, Richard J.
The psychology of flavour
[electronic resource] /Richard J. Stevenson. - Oxford :Oxford University Press,2009. - viii, 300 p. :ill. ;24 cm.
Includes bibliographical references and index.
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of flavour.
Electronic reproduction.
Oxford :
Oxford University Press,
2010.
(Oxford Scholarship Online).
Mode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher).
ISBN: 9780199539352 Subjects--Topical Terms:
238852
Senses and sensation.
LC Class. No.: BF261
Dewey Class. No.: 152.167
The psychology of flavour
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[electronic resource] /
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Richard J. Stevenson.
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2009.
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Oxford University Press,
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viii, 300 p. :
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ill. ;
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24 cm.
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Includes bibliographical references and index.
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Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of flavour.
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Electronic reproduction.
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Oxford :
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Oxford University Press,
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2010.
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(Oxford Scholarship Online).
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Mode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher).
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Available as searchable text in HTML format.
$n
Access restricted to subscribing institutions.
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Senses and sensation.
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Flavor.
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9780199539352
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http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001
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