Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods
- 1 January 1998
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 9 (1-2) , 53-66
- https://doi.org/10.1016/s0950-3293(97)00028-1
Abstract
No abstract availableKeywords
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