Using physiology to implicitly and continuously measure cooking and tasting experiences

Autor:	M Brouwer, A., Christa Gjaltema, Jan van Erp, Hogervorst, Maarten A., Nijdam, P., Elsbeth van Dam, Oldenhof, W., Zandstra, E. H.
Jazyk:	angličtina
Rok vydání:	2018
Zdroj:	Eighth European Conference on Sensory and Consumer Research 2018 University of Twente Research Information (Pure Portal)
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::aba0a43f751af1d3c1aebd053c8d23e3 https://research.utwente.nl/en/publications/using-physiology-to-implicitly-and-continuously-measure-cooking-and-tasting-experiences(5d771329-8d07-4881-88e4-cb01c0918bd4).html Zobrazit plný text záznamu