Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc.), or even environmental factors (such as the lighting and/or background music), affect people’s perception of...
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| Format: | Journal article |
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BioMed Central
2015
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