Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/47760Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Stone, Janet | - |
| dc.date.accessioned | 2024-10-19T06:35:11Z | - |
| dc.date.available | 2024-10-19T06:35:11Z | - |
| dc.date.issued | 2024-05-01 | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/47760 | - |
| dc.description | This article explores how color plays a crucial role in shaping our expectations and experiences of food and beverages. It delves into the psychological and sensory impact of color on taste perception, influencing whether we associate certain hues with sweetness, bitterness, or freshness. (pages 68-69) | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | MiNDFOOD (Australia) | en_US |
| dc.subject | Foods | en_US |
| dc.subject | Senses and sensation | en_US |
| dc.title | Tasting the rainbow | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Magazine Index | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Tasting the rainbow.pdf | Tasting the rainbow | 27.37 MB | Adobe PDF | View/Open |
Items in QC LIBROS are protected by copyright, with all rights reserved, unless otherwise indicated.