01274nam a2200289 a 4500001001400000003000800014005001700022006001900039007001500058008004100073020003800114040002100152050001000173082001600183100002600199245007800225260004600303300004500349520031300394588004700707504005100754650001200805650002600817776003300843856009100876999001700967EDZ0000075822StDuBDS20150804193933.0m||||||||d||||||||cr||||||||||||100211s2009    enka   fo     001 0 eng d  a9780191724008 (ebook) :cNo price  aStDuBDScStDuBDS 4aBF26104a152.1672221 aStevenson, Richard J.14aThe psychology of flavourh[electronic resource] /cRichard J. Stevenson.  aOxford :bOxford University Press,c2009.  a1 online resource (viii, 300 p.) :bill.8 aFlavour 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.  aDescription based on print version record.  aIncludes bibliographical references and index. 0aFlavor. 0aSenses and sensation.08iPrint versionz9780199539352403Oxford scholarship onlineuhttp://dx.doi.org/10.1093/acprof:oso/9780199539352.001.0001  c37461d37461