期刊文献+

谈味觉与调味的关系 被引量:1

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作者 岳林 张平
出处 《现代技能开发》 2003年第11期79-79,共1页 Modern Skill Development
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同被引文献17

  • 1卫燕.浅析食品包装的味觉体现[J].美与时代(美学)(下),2008(10):85-86. 被引量:2
  • 2邢明,秦桦.略论现代食品销售包装设计的新趋势及对策[J].包装工程,2004,25(3):188-189. 被引量:5
  • 3蔡云升.食品的颜色[J].上海轻工业,1994,24(1):7-10. 被引量:4
  • 4汪云.浅谈现代食品包装设计的新理念[J].包装世界,2007(1):58-58. 被引量:2
  • 5Charles Spence,Carmel A,Levitan,et al.Does Food Color Influence Taste and Flavor Perception in Humans[J].Chemosensory Perception,2010,3(1):68-84.
  • 6Dino Mastrocola,Marco Dalla Rosa.Quality and innovation between typical products exploiting and new food design[J].Italian Journal of Agronomy,2011,31(1):22-28.
  • 7Edward S T Wang.The influence of visual packaging design on perceived food product quality,value,and brand preference[J].International Journal of Retail&Distribution Management,2013,41(10):627-631.
  • 8L E Wells,H Farley,G A Armstrong.The importance of packaging design for own-label food brands[J].International Journal of Retail&Distribution Management,2007,35(9):677-690.
  • 9Feldman M,Richardson C T.Role of thought,sight,smell,and taste of food in the cephalic phase of gastric acid secretion in humans[J].Gastroenterology,1986,9(2):18-23.
  • 10Lawrence L Garber,Eva M Hyatt,Richard G Starr.Placing Food Color Experimentation into a Valid Consumer Context[J].Journal of Food Products Marketing,2001,7(3):210-216.

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