Studying the impact of plating on ratings of the food served in a naturalistic dining context☆Acknowledgements: CM is the Chef-in-residence at the Crossmodal Research Laboratory, University of Oxford. CV would like to thank COLFUTURO for part funding his PhD. CS would like to thank the AHRC who funded the ‘Rethinking the Senses’ project (AH/L007053/1).☆
Michel, Charles, Velasco, Carlos, Fraemohs, Paul, Spence, CharlesТом:
90
Мова:
english
Журнал:
Appetite
DOI:
10.1016/j.appet.2015.02.030
Date:
July, 2015
Файл:
PDF, 771 KB
english, 2015
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