GUSTATORY CROSS ADAPTATION - SOURNESS AND BITTERNESS

被引：123

作者：

MCBURNEY, DH

SMITH, DV

SHICK, TR

机构：

来源：

PERCEPTION & PSYCHOPHYSICS | 1972年 / 11卷 / 03期

关键词：

D O I：

10.3758/BF03206255

中图分类号：

B84 [心理学];

学科分类号：

04 ; 0402 ;

摘要：

引用

页码：228 / &

共 11 条

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[4]

BOGART LM, 1969, THESIS U PITTSBURGH

[5]

HAHN H, 1949, BEITRAGE REIZPHYSIOL

[6] GUSTATORY CROSS ADAPTATION BETWEEN SWEET-TASTING COMPOUNDS [J].

MCBURNEY, DH .

PERCEPTION & PSYCHOPHYSICS, 1972, 11 (03) :225-&

MCBURNEY, DH .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1966, 72 (06) :869-&

[8]

MCBURNEY DH, 1969, OLFACTION TASTE, V3

[9] VARIABILITY IN GUSTATORY QUALITY IDENTIFICATION [J].

MEISELMAN, HL ;

DZENDOLET, E .

PERCEPTION & PSYCHOPHYSICS, 1967, 2 (11) :496-498

[10] MISUSE OF TASTE NAMES BY UNTRAINED OBSERVERS [J].

ROBINSON, JO .