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Original Articles

The Appreciation of Flavors

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Pages 142-144 | Published online: 06 Jul 2016

REFERENCES

  • Lucretus: On the Nature of the Universe. (Translated by R. E. Latham.) London, Penguin Books, Ltd., 1951.
  • Brillat-Savarin, J. A.: The Physiology of Taste: Meditations on Transcendental Gastronomy. (Translated from the French by Charles Monselet.) New York, Liveright Publishing Corporation, 1948.
  • Kneeland: Case of an affection of the olfactory nerve, with total loss of smell and taste with remarks upon the probable identity of these two senses. Am. J. M. Sc. 21:41–46, 1851.
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  • Moncrieff, R. W.: The Chemical Senses. Ed. 2, London, Leonard Hill, Ltd., 1951, p. 437.
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  • Böenstein, W. S.: Cortical representation of taste in man and monkey. I. Functional and anatomical relations of taste, olfaction, and somatic sensibility. Yale J. Biol. & Med. 12:719–736 (July) 1940.
  • Crocker, E. C.: Flavor. New York, McGraw-Hill Book Company. Inc., 1945.
  • Clark, E. C. and Dodge, H. W., Jr.: Effect of anosmia on the appreciation of flavor: Report of case. Unpublished data.

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