摘要 : We report a series of three experiments designed to highlight the reliable crossmodal correspondences that exist between the cocoa content of various commercially-available chocolate products and both visually-presented shapes and... 展开
作者 | Ngo~ M. K Misra~ R Spence~ C. |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BRANDING CHOCOLATE CHOCOLATE PRODUCTS CHOCOLATE TRUFFLES COCOA CONSUMER PERCEPTION CONSUMER RESPONSE FLAVOUR LABELLING NOMENCLATURE PHYSICAL PROPERTIES SHAPE SOUND VOCABULARY Commercial Names Cadbury Koko Lindt Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter |
馆藏号 | N2008EPST0012465 |