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

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posted on 2023-06-08, 20:17 authored by David A Booth
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History

Publication status

  • Published

Publisher

Royal Society of Chemistry

Page range

337-355

Book title

Food colloids: interactions, microstructure and processing

Place of publication

Cambridge

ISBN

978085404636

Department affiliated with

  • Psychology Publications

Full text available

  • No

Peer reviewed?

  • Yes

Editors

Eric Dickinson

Legacy Posted Date

2015-03-11

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