Q&A: The Nordic food lab
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1186/2044-7248-1-11.pdf
Reference3 articles.
1. Cravioto RO, Anderson RK, Lockhart EE DEP, Miranda F, Harris RS: Nutritive value of the Mexican Tortilla. Science. 1945, 102: 91-93. 10.1126/science.102.2639.91.
2. Spence C, Harrar V, Piqueras-Fiszman B: Assessing the impact of the tableware and other contextual variables on multisensory flavour perception. Flavour. 2012, 1: 7-10.1186/2044-7248-1-7.
3. Mouritsen OG, Williams L, Bjerregaard R, Duelund L: Seaweeds for umami flavour in the New Nordic Cuisine. Flavour. 2012, 1: 4-10.1186/2044-7248-1-4.
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