المؤلفون: Hendrik N.J. Schifferstein, Carola Breuer, Barry Kudrowitz

المصدر: Journal of Culinary Science and Technology, 20(4)

مصطلحات موضوعية: Cognitive science, 0303 health sciences, Sociology of scientific knowledge, genetic structures, 030309 nutrition & dietetics, media_common.quotation_subject, 04 agricultural and veterinary sciences, 040401 food science, culinary practices, sensory science, 03 medical and health sciences, 0404 agricultural biotechnology, Sensory science, food pairing, Perception, aesthetics, Psychology, Food Science, media_common

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::680a13fc62e72af9ad56a5ea0c07572d
https://doi.org/10.1080/15428052.2020.1824833