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DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY

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DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY

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Piqueras Fiszman, B.; Spence, C. (2011). DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY. Journal of Sensory Studies. 26(5):358-362. doi:10.1111/j.1745-459X.2011.00351.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/84200

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Title: DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria
Issued date:
Abstract:
Our perception of food depends both on the contextual conditions in which it is presented and on the way the food is consumed; hence, the current trend toward investigating these contextual variables in empirical research. ...[+]
Subjects: Contextual variables , Current trends , Empirical research , Exploratory studies , Functional requirement , Material property , Research directions , Product development , Research , Stainless steel , Tools , Sensory perception
Copyrigths: Cerrado
Source:
Journal of Sensory Studies. (issn: 0887-8250 )
DOI: 10.1111/j.1745-459X.2011.00351.x
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/j.1745-459X.2011.00351.x
Thanks:
The authors would like to thank the Ministerio de Educacion (Spain) and the Universitat Politecnica de Valencia for the scholarships awarded to Betina Piqueras-Fiszman.
Type: Artículo

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