Increasing saltiness perception through perceptual...

Food Quality and Preference 2014 / 06 Vol. 34

Increasing saltiness perception through perceptual constancy created by expectation

Dijksterhuis, Garmt, Boucon, Claire, Le Berre, Elodie
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Volume:
34
Language:
english
Journal:
Food Quality and Preference
DOI:
10.1016/j.foodqual.2013.12.003
Date:
June, 2014
File:
PDF, 486 KB
english, 2014
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