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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 BoothNo description supplied
History
Publication status
- Published
Publisher
Royal Society of ChemistryExternal DOI
Page range
337-355Book title
Food colloids: interactions, microstructure and processingPlace of publication
CambridgeISBN
978085404636Department affiliated with
- Psychology Publications
Full text available
- No
Peer reviewed?
- Yes
Editors
Eric DickinsonLegacy Posted Date
2015-03-11Usage metrics
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