Using classical psychophysics to determine ideal flavour intensity

McBride, R L and Booth, D A (1986) Using classical psychophysics to determine ideal flavour intensity. Journal of Food Technology, 21. pp. 775-780. ISSN 1684-8462

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Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Depositing User: prof. David Booth
Date Deposited: 04 Sep 2015 11:47
Last Modified: 04 Sep 2015 11:54
URI: http://sro.sussex.ac.uk/id/eprint/56538
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