Booth, David A (2005) Sensory perception. Perceiving the texture of a food: biomechanical and cognitive mechanisms and their measurement. In: Dickinson, Eric (ed.) Food colloids: interactions, microstructure and processing. Royal Society of Chemistry, Cambridge, pp. 337-355. ISBN 978085404636

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Item Type:	Book Section
Schools and Departments:	School of Psychology > Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses > QP0448 Special senses T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Related URLs:	Publisher
Depositing User:	prof. David Booth
Date Deposited:	11 Mar 2015 11:00
Last Modified:	21 May 2015 08:54
URI:	http://srodev.sussex.ac.uk/id/eprint/53316

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