Intensity scales for pure tastes and for taste mixtures-Reference-Cited by-同舟云学术

Intensity scales for pure tastes and for taste mixtures

Published:1971-01 Issue:1 Volume:9 Page:51-56
ISSN:0031-5117
Container-title:Perception & Psychophysics
language:en
Short-container-title:Perception & Psychophysics

Author:

Moskowitz Howard R.

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/BF03213027.pdf

Reference21 articles.

1. BEEBE-CENTER, J. G., ROGERS, M. S., ATKINSON, W., & O’CONNELL, D. N. Sweetness and saltiness of compound sole ions of sucrose and NaCl as a function of concentration of solutes. Journal of Experimental Psychology, 1959, 57, 231–234.

2. Reports of the Psychological Laboratory;G. Ekman,1964

3. KAMEN, J., PILGRIM, F., GUTMAN, N., & KROLL, B. Interactions of suprathrcshold taste stimuli. Journal of Experimental Psychology, 1962, 64, 348–356.

4. KOCHER, E. C. & FISHER, G. L. Subjective intensity and taste preference. Perceptual and Motor Skills, 1969, 28, 735–740.

5. McBURNEY, D. H. A psychophysical study of gustatory adaptation. Unpublished doctoral thesis, Brown University, 1965.

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