Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt
Standard
Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes. / Frøst, Michael Bom; Mortensen, Louise Mørch.
2011. Abstract fra 9th Pangborn Sensory Science Symposium, Toronto, Canada.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt
Harvard
Frøst, MB & Mortensen, LM 2011, 'Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes', 9th Pangborn Sensory Science Symposium, Toronto, Canada, 04/09/2011 - 08/09/2011.
APA
Frøst, M. B., & Mortensen, L. M. (2011). Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes. Abstract fra 9th Pangborn Sensory Science Symposium, Toronto, Canada.
Vancouver
Frøst MB, Mortensen LM. Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes. 2011. Abstract fra 9th Pangborn Sensory Science Symposium, Toronto, Canada.
Author
Bibtex
@conference{08121ef31f38426d9acb0355d42e8ba7,
title = "Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes",
author = "Fr{\o}st, {Michael Bom} and Mortensen, {Louise M{\o}rch}",
year = "2011",
language = "English",
note = "9th Pangborn Sensory Science Symposium ; Conference date: 04-09-2011 Through 08-09-2011",
}
RIS
TY - ABST
T1 - Collative properties elicited emotions and their relationships to liking in high-end restaurant dishes
AU - Frøst, Michael Bom
AU - Mortensen, Louise Mørch
PY - 2011
Y1 - 2011
M3 - Conference abstract for conference
T2 - 9th Pangborn Sensory Science Symposium
Y2 - 4 September 2011 through 8 September 2011
ER -
ID: 37844714