Sensory perception. Perceiving the texture of a food: biomechanical and cognitive mechanisms and their measurement

Booth, David A (2005) Sensory perception. Perceiving the texture of a food: biomechanical and cognitive mechanisms and their measurement. In: Dickinson, Eric (ed.) Food colloids: interactions, microstructure and processing. Royal Society of Chemistry, Cambridge, pp. 337-355. ISBN 978085404636

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Item Type: Book Section
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0361 Nervous system > QP0431 Senses > QP0448 Special senses
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses > QP0448 Special senses

T Technology > TP Chemical technology > TP0368 Food processing and manufacture
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Depositing User: prof. David Booth
Date Deposited: 11 Mar 2015 11:00
Last Modified: 21 May 2015 08:54
URI: http://sro.sussex.ac.uk/id/eprint/53316
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