McBride, R L and Booth, D A (1986) Using classical psychophysics to determine ideal flavour intensity. Journal of Food Technology, 21. pp. 775-780. ISSN 1684-8462

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Item Type:	Article
Schools and Departments:	School of Psychology > Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Depositing User:	prof. David Booth
Date Deposited:	04 Sep 2015 11:47
Last Modified:	04 Sep 2015 11:54
URI:	http://srodev.sussex.ac.uk/id/eprint/56538

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