Cross-cultural comparisons of Japanese and Australian responses to manipulations of sourness, saltiness and bitterness in foods

Author: Prescott J.   Bell G.A.   Gillmore R.   Yoshida M.   O'Sullivan M.   Korac S.   Allen S.   Yamazaki K.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.9, Iss.1, 1998-01, pp. : 53-66

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