Work

Learned Flavor Aversions and Preferences☆

Year: 2016

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1016/b978-0-12-809324-5.02722-x

Authors: K. Touzani, A. Sclafani

Institution: Brooklyn College

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W4250641199

FWCI:

Cites: 5

Cited by: 1

Related to: 10