Mouthfeel: How Texture Makes Taste

Research output: Book/ReportBookResearchpeer-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/ReportBookResearchpeer-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.) New York: 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

Mouritsen, Ole G. ; Styrbæk, Klavs. / 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 ).

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