摘要 : An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two grou... 展开
作者 | Michel~ Charles Velasco~ Carlos Fraernohs~ Paul Spence~ Charles |
---|---|
作者单位 | |
期刊名称 | 《Appetite》 |
总页数 | 6 |
语种/中图分类号 | 英语 / R15 |
关键词 | Food liking Dining Perception Plating Food aesthetics |
馆藏号 | N2007EPST0000056 |