Associative history, not familiarity, determines strength of taste-aversion conditioning in thiamine-deficient rats

Author:

Buskist W. F.,Miller H. L.,Fleming D. E.,Sparenborg S. P.

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry,Catalysis

Reference14 articles.

1. Barker, L. M., Best, M. R., & Domjan, M. (Eds.). Learning mechanisms in food selection. Waco, Tex: Baylor University Press, 1977.

2. Barnett, S. A. The rat: A study in behavior. Chicago: Aldine Press, 1963.

3. Buskist, W. F., Miller, H. L., Duncan, P., & Fleming, D. E. Associative history determines strength of taste-aversion conditioning in thiamine-deficient rats. Physiology & Behavior, 1980, 25, 989–992.

4. Domjan, M. Attenuation and enhancement of neophobia for edible substances. In L. M. Barker, M. R. Best, & M. Domjan (Eds.), Learning mechanisms in food selection. Waco, Tex: Baylor University Press, 1977.

5. Frumpkin, K. Failure of sodium- and calcium-deficient rats to acquire conditioned taste aversions to the object of their specific hunger. Journal of Comparative and Physiological Psychology, 1975, 89, 329–339.

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