Language:
English
繁體中文
Help
回圖書館首頁
手機版館藏查詢
Login
Back
Switch To:
Labeled
|
MARC Mode
|
ISBD
The psychology of flavour
~
Stevenson, Richard J.
Linked to FindBook
Google Book
Amazon
博客來
The psychology of flavour
Record Type:
Language materials, printed : Monograph/item
Title/Author:
The psychology of flavour/ Richard J. Stevenson.
Author:
Stevenson, Richard J.
Published:
Oxford :Oxford University Press, : 2009.,
Description:
viii, 300 p. :ill. ;24 cm.
Subject:
Flavor. -
Online resource:
http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001
ISBN:
9780199539352
The psychology of flavour
Stevenson, Richard J.
The psychology of flavour
[electronic resource] /Richard J. Stevenson. - Oxford :Oxford University Press,2009. - viii, 300 p. :ill. ;24 cm.
Includes bibliographical references and index.
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of flavour.
Electronic reproduction.
Oxford :
Oxford University Press,
2010.
(Oxford Scholarship Online).
Mode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher).
ISBN: 9780199539352Subjects--Topical Terms:
851313
Flavor.
LC Class. No.: BF261
Dewey Class. No.: 152.167
The psychology of flavour
LDR
:01324nam 2200241 a 45
001
907514
003
StDuBDS
005
20101231
006
m||||||||d||||||||
007
cr||||||||||||
008
101231s2009 enka fs 001 0 eng d
020
$a
9780199539352
035
$a
OSOUK99539352
040
$a
StDuBDS
$c
StDuBDS
050
4
$a
BF261
082
0 4
$a
152.167
$2
22
100
1
$a
Stevenson, Richard J.
$3
1091446
245
1 4
$a
The psychology of flavour
$h
[electronic resource] /
$c
Richard J. Stevenson.
260
$a
Oxford :
$c
2009.
$b
Oxford University Press,
300
$a
viii, 300 p. :
$b
ill. ;
$c
24 cm.
504
$a
Includes bibliographical references and index.
520
8
$a
Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This text explores and describes what we know about the psychology and biology of flavour.
533
$a
Electronic reproduction.
$b
Oxford :
$c
Oxford University Press,
$d
2010.
$f
(Oxford Scholarship Online).
$n
Mode of access: World Wide Web. System requirements: Internet Explorer 6.0 (or higher) or Firefox 2.0 (or higher).
$n
Available as searchable text in HTML format.
$n
Access restricted to subscribing institutions.
650
0
$a
Flavor.
$3
851313
650
0
$a
Senses and sensation.
$3
519459
776
0 8
$i
Print version
$z
9780199539352
856
4 0
$u
http://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001
based on 0 review(s)
Location:
ALL
電子資源
Year:
Volume Number:
Items
1 records • Pages 1 •
1
Inventory Number
Location Name
Item Class
Material type
Call number
Usage Class
Loan Status
No. of reservations
Opac note
Attachments
W9092348
電子資源
11.線上閱覽_V
電子書
EB W9092348
一般使用(Normal)
On shelf
0
1 records • Pages 1 •
1
Multimedia
Reviews
Add a review
and share your thoughts with other readers
Export
pickup library
Processing
...
Change password
Login