Work

Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods

Year: 1999

Type: article

Source: Food Quality and Preference

DOI: 10.1016/s0950-3293(98)00048-2

Author: John Prescott

Institution: University of Otago

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1978182283

FWCI: 3.465

Cites: 33

Cited by: 249

Related to: 10