Conditioned taste aversions

When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a fo...

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Bibliographic Details
Main Author: Kathleen C. Chambers
Format: Article
Language:English
Published: Wiley 2018-03-01
Series:World Journal of Otorhinolaryngology-Head and Neck Surgery
Online Access:http://www.sciencedirect.com/science/article/pii/S209588111830026X