Mouthfeel: How Texture Makes Taste
Research output: Book/Report › Book › Research › peer-review
Standard
Mouthfeel : How Texture Makes Taste. / Mouritsen, Ole G.; Styrbæk, Klavs.
1 ed. New York : Columbia University Press, 2017. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ).Research output: Book/Report › Book › Research › peer-review
Harvard
Mouritsen, OG & Styrbæk, K 2017, Mouthfeel: How Texture Makes Taste. Arts and Traditions of the Table: Perspectives on Culinary History , 1 edn, Columbia University Press, New York. https://doi.org/10.7312/mour18076
APA
Mouritsen, O. G., & Styrbæk, K. (2017). Mouthfeel: How Texture Makes Taste. (1 ed.) Columbia University Press. Arts and Traditions of the Table: Perspectives on Culinary History https://doi.org/10.7312/mour18076
Vancouver
Mouritsen OG, Styrbæk K. Mouthfeel: How Texture Makes Taste. 1 ed. New York: Columbia University Press, 2017. 256 p. (Arts and Traditions of the Table: Perspectives on Culinary History ). https://doi.org/10.7312/mour18076
Author
Bibtex
@book{25f2f0afd16e4af2a8a46a58eb65df96,
title = "Mouthfeel: How Texture Makes Taste",
author = "Mouritsen, {Ole G.} and Klavs Styrb{\ae}k",
year = "2017",
doi = "10.7312/mour18076",
language = "English",
series = "Arts and Traditions of the Table: Perspectives on Culinary History ",
publisher = "Columbia University Press",
edition = "1",
}
RIS
TY - BOOK
T1 - Mouthfeel
T2 - How Texture Makes Taste
AU - Mouritsen, Ole G.
AU - Styrbæk, Klavs
PY - 2017
Y1 - 2017
U2 - 10.7312/mour18076
DO - 10.7312/mour18076
M3 - Book
T3 - Arts and Traditions of the Table: Perspectives on Culinary History
BT - Mouthfeel
PB - Columbia University Press
CY - New York
ER -
ID: 179477501