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Author
Language
English
Description
Sensory science is increasingly proving that we don't perceive reality, we construct it through perception.
"As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives...
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