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|a9780199539352
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|aStDuBDS|cStDuBDS|dNOU
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|aBF261|b.S847 2009
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100 |
1
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|aStevenson, Richard J.
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14
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|aThe psychology of flavour|h[electronic resource] /|cRichard J. Stevenson.
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260 |
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|aOxford :|bOxford University Press,|c2009.
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300 |
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|aviii, 300 p. :|bill. ;|c24 cm.
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440 |
0
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|aOxford Scholarship Online
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|aIncludes bibliographical references and index.
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520 |
8
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|aFlavour 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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533 |
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|aElectronic reproduction.|bOxford :|cOxford University Press,|d2010.|f(Oxford Scholarship Online).|nMode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher).|nAvailable as searchable text in HTML format.|nAccess restricted to subscribing institutions.
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650 |
0
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|aFlavor.
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650 |
0
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|aSenses and sensation.
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776 |
08
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|iPrint version|z9780199539352
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809 |
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|pEB|dBF261|eS847|y2009
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856 |
40
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|uhttp://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001
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