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Mouthfeel: how texture makes taste

Author

Mouritsen, Ole G

Publisher

Columbia University Press

Publication Date

2017.

Language

English

Description

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Published Reviews

Subjects

Subjects

Cookbook
cookbooks
Cooking
Electronic books
Food
Food -- Sensory evaluation
Food preferences
Food Science
Food texture
Livres de cuisine
Sensory evaluation
Taste
taste (senses)
TECHNOLOGY & ENGINEERING
TECHNOLOGY & ENGINEERING -- Food Science

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Contributors

Johansen, Mariela translator
Styrbk, Klavs editor
Styrbæk, Klavs author

ISBN

9780231180764
9780231543248

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