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*{{Citation |year=1968 |author=Danker, W. H |title=Basic Principles of Sensory Evaluation |place=Philadelphiae |publisher=American Society for Testing and Materials |isbn=978-0-8031-4572-6 }} {{Google Books|F_U5y5GkSToC|Paginae selectae}}
*{{Citation |year=2009 |editor=Finger, Thomas E |title=International Symposium on Olfaction and Taste |place=Bostoniae |publisher=Blackwell pro New York Academy of Sciences |isbn=1-57331-738-1 }} {{Google Books|KyOHZtkHulEC|Paginae selectae}}
* Rémi Gervais, Roland Salesse, edd., ''Odorat et goût: De la neurobiologie des sens chimiques aux applications''. Versaliis: Quae, 2013. ISBN 978-2-7592-2006-9 {{Google Books|rX0jCwAAQBAJ|Paginae selectae}}
*{{Citation |year=2006 |editor=Thomas Hummel & Antje Welge-Lüssen |title=Taste and Smell: An Update |series=(''Advances in Oto-Rhino-Laryngology'' |volume=vol. 63) |place=Basileae |publisher=Karger |isbn=3-8055-8123-8}} {{Google Books|fuxS-p6bpuwC|Paginae selectae}}
*{{Citation |year=1998 |author=Lawless, Harry T., & Hildegarde Heymann |title=Sensory Evaluation of Food: Principles and Practices |place=Novi Eboraci |publisher=Kluwer Academic/Plenum Publishers |isbn=0-8342-1752-X }} {{Google Books|BTR7VEJPDWAC|Paginae selectae}}