Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods
- 1 July 1999
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 10 (4-5) , 349-356
- https://doi.org/10.1016/s0950-3293(98)00048-2
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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