An application of the τ scale of taste: Interaction among the four qualities of taste
Author:
Publisher
Springer Science and Business Media LLC
Subject
Sensory Systems,General Psychology,Experimental and Cognitive Psychology
Link
http://link.springer.com/content/pdf/10.3758/BF03210655.pdf
Reference24 articles.
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2. BEEBE-CENTER, J. G., ROGERS, M. S., & ATKINSON, W. H. Sweetness and saltiness of compound solutions of sucrose and NaCI as a function of concentration of solutes. Journal of Experimental Psychology, 1959, 57, 231–234.
3. BÉKÉSY, G. V. Duplexity theory of taste. Science, 1964, 145, 834–835.
4. GREGSON, R. A. M. Cross-modal matching and four-component taste mixtures, with one component fixed, under two pacing conditions. Perceptual & Motor Skills, 1966a, 23, 183–190.
5. GREGSON, R. A. M. Theoretical and empirical multi-dimensional scaling of taste mixture matchings. British Journal of Mathematical & Statistical Psychology, 1966b, 19, 59–75.
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