QUALITATIVE IDENTIFICATION OF TASTE OF WEAK SUCROSE-SODIUM CHLORIDE MIXTURE STIMULI

被引：8

作者：

GREGSON, RAM

机构：

来源：

PERCEPTION & PSYCHOPHYSICS | 1966年 / 1卷 / 05期

关键词：

D O I：

10.3758/BF03210048

中图分类号：

B84 [心理学];

学科分类号：

04 ; 0402 ;

摘要：

引用

页码：154 / 156

页数：3

共 11 条

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PFAFFMANN, C ;

MCBURNEY, DH .

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[2] SWEETNESS AND SALTINESS OF COMPOUND SOLUTIONS OF SUCROSE AND NACL AS A FUNCTION OF CONCENTRATION OF SOLUTES [J].

BEEBECENTER, JG ;

ROGERS, MS ;

ATKINSON, WH ;

OCONNELL, DN .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1959, 57 (04) :231-234

[3]

Bujas Z, 1934, CR SOC BIOL, V116, P1304

[4]

Fabian F. W., 1943, FOOD RES, V8, P179

[5] REPRESENTATION OF TASTE MIXTURE CROSS-MODAL MATCHING IN A MINKOWSKI R-METRIC [J].

GREGSON, RAM .

AUSTRALIAN JOURNAL OF PSYCHOLOGY, 1965, 17 (03) :195-204

[6]

GREGSON RAM, 1966, BRIT J MATH STATIST, V18

[7] INTERACTIONS OF SUPRATHRESHOLD TASTE STIMULI [J].

KAMEN, JM ;

KROLL, BJ ;

GUTMAN, NJ ;

PILGRIM, FJ .

JOURNAL OF EXPERIMENTAL PSYCHOLOGY, 1961, 62 (04) :348-&

[8] TAST INTERRELATIONSHIPS .3. SUPRATHRESHOLD SOLUTIONS OF SUCROSE AND SODIUM CHLORIDE [J].

PANGBORN, RM .

JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :495-&

[9]

PANGBORN ROSE MARIE, 1960, FOOD RES, V25, P245

[10]

SKRAMLICH EV, 1926, HDB PHYSL NIERDEREN, V1, P1

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