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The psychology of flavour[electronic...

Stevenson, Richard J.

The psychology of flavour[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	152.167
書名/作者:	The psychology of flavour/ Richard J. Stevenson.
作者:	Stevenson, Richard J.
出版者:	Oxford : : Oxford University Press,, 2009.
面頁冊數:	viii, 300 p. : : ill. ;; 24 cm.
標題:	Flavor.
標題:	Senses and sensation.
ISBN:	9780199539352
書目註:	Includes bibliographical references and index.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001

The psychology of flavour[electronic resource] /
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:

197383
Flavor.

LC Class. No.: BF261

Dewey Class. No.: 152.167

The psychology of flavour[electronic resource] /
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245 1 4 $a The psychology of flavour $h [electronic resource] / $c Richard J. Stevenson.
260 $a Oxford : $b Oxford University Press, $c 2009.
300 $a viii, 300 p. : $b ill. ; $c 24 cm.
504 $a Includes bibliographical references and index.
520 8 $a 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.
533 $a Electronic reproduction. $b Oxford : $c Oxford University Press, $d 2010. $f (Oxford Scholarship Online). $n Mode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher). $n Available as searchable text in HTML format. $n Access restricted to subscribing institutions.
650 0 $a Flavor. $3 197383
650 0 $a Senses and sensation. $3 340280
776 0 8 $i Print version $z 9780199539352
856 4 0 $u http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001

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