TASTE PERCEPTION AND DIET IN INDIVIDUALS WITH CHINESE AND EUROPEAN ETHNIC BACKGROUNDS

被引：25

作者：

BERTINO, M ^{[1
]}

CHAN, MM ^{[1
]}

机构：

[1] NYU,DEPT HOME ECON & NUTR,NEW YORK,NY 10003

来源：

CHEMICAL SENSES | 1986年 / 11卷 / 02期

关键词：

D O I：

10.1093/chemse/11.2.229

中图分类号：

B84 [心理学]; C [社会科学总论]; Q98 [人类学];

学科分类号：

03 ; 0303 ; 030303 ; 04 ; 0402 ;

摘要：

引用

页码：229 / 241

页数：13

共 26 条

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[2]

[Anonymous], 1971, STAT PRINCIPLES EXPT

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BEAUCHAMP, GK ;

MORAN, M .

APPETITE, 1982, 3 (02) :139-152

[4]

BEAUCHAMP GK, 1985, NIH WORKSH NUTR HYP, P113

[5] LONG-TERM REDUCTION IN DIETARY-SODIUM ALTERS THE TASTE OF SALT [J].

BERTINO, M ;

BEAUCHAMP, GK ;

ENGELMAN, K .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1982, 36 (06) :1134-1144

[6] RATED TASTE PERCEPTION IN 2 CULTURAL GROUPS [J].

BERTINO, M ;

BEAUCHAMP, GK ;

JEN, KLC .

CHEMICAL SENSES, 1983, 8 (01) :3-15

[7]

BERTINO M, 1982, 4TH ANN M ASS CHEM S

[8]

Cantor S. M., 1977, The chemical senses and nutrition, P429

[9]

Denton D.A., 1982, HUNGER SALT

[10]

DOTY RL, 1986, CHEM SIGNALS VERTEBR, V4

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