A touch of gastronomy
The last few years have seen a rapid growth of research interest in the study of the role of touch and oral-somatosensation in the experience of eating and drinking. The various ways in which the sense of touch can be used to enhance the diner’s/consumer’s experience in both everyday eating and drin...
| 主要な著者: | , , , |
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| フォーマット: | Journal article |
| 出版事項: |
BioMed Central
2013
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