Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-25T21:38:19.388Z Has data issue: false hasContentIssue false
  • English
  • Français

On making food attractive

Published online by Cambridge University Press:  28 February 2007

Roland Harper
Roland Harper
Affiliation:
Department of Food Science, University of Reading
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Organolepis and Nutrition: The Sensory Perception of Food
Information
Proceedings of the Nutrition Society , Volume 29 , Issue 2 , December 1970 , pp. 317 - 325
Copyright
Copyright © The Nutrition Society 1970

References

REFERENCES

Anonymous (1753). The Lady's Companion.Google Scholar
Anonymous (1878). Encylopaedia Britannica, 9th ed. VII, 200, 213. Edinburgh: Adam and Charles Black.Google Scholar
Anonymous (1969). White House Conference on Food, Nutrition and Health. Final Report to the President Panel 111–1, p. 3. (Mimeo.)Google Scholar
Anonymous (1970). The Flavour Industry 1, 209.Google Scholar
Anonymous (1970). The Flavour Industry 1, 209.Google Scholar
Aylward, F. (1961). Report to the Government of Ghana on Foods and Nutrition (reprinted 1970). ETAP Rep. no. 1449. Rome: FAO.Google Scholar
Aylward, F. (1966). Chemy Ind. p. 1624.Google Scholar
Bayton, J. A. & Bell, H. P. (1954). Market Res. Rep. U.S. Dep. Agric. no. 76.Google Scholar
Beyfus, D. (1970). The Daily Telegraph Magazine no. 296, p. 16.Google Scholar
Blair, T. L. V. (1966). Fd Technol., Champaign 20, 757.Google Scholar
Carrier, R. (1963). Great Dishes of the World. London: Nelson.Google Scholar
Clark, F. E. le G. (1943). The School Child's Taste for Vegetables. Hertford: Stephen Austin Ltd.Google Scholar
Cooper, S. (1964). In The Age of Austerity p. 35. London: Penguin Books.Google Scholar
de Garine, I. (1970). Nutrition Newsletter, FAO 8, 9.Google Scholar
Dove, W. F. (1943). Hum. Biol. 15, 199.Google Scholar
Dove, W. F. (1947). Fd Technol, Champaign 1, 39.Google Scholar
Downey, W. J. & Eiserle, R. J. (1966). Cereal Sci. Today 11, 468.Google Scholar
Dwyer, C. J. (1966). Technical Quarterly 3, 189.Google Scholar
Ekman, G. & Åkesson, C. (1964). Rep. psychol. Lab. Univ. Stockh. no. 177, p. 1.Google Scholar
Ferguson, H. H. (1937). Occup. Psychol. 11, 399.Google Scholar
Freeman, M. H. (1943). Herbs and Spices for the Mediaeva1 Household. New York: Metropolitan Museum of Art.Google Scholar
Frye, R. E., Hunter, J. S. & Van Dress, M. G. (1960). Market Res. Rep. U.S. Dep. Agric. no. 432.Google Scholar
Gasse, H. (1784). The Art of Cooking Made Plain and Easy.Google Scholar
Gillett, L. & Rice, P. (1931). lnfluence of Education on Food Habits of some New York City Families. New York: New York Association for Improving the Conditions of the Poor.Google Scholar
Griffiths, N. M. & Patterson, R. L. S. (1970). J. Sci. Fd Agric. 21, 4.CrossRefGoogle Scholar
Harper, R. (1954). Nutrition, Lond. 8, 160.Google Scholar
Heath, H. B. (1965). Fd Mf. 40, no. 1, p. 52.Google Scholar
Hollingsworth, D. F. (1955). Nutrition, Lond. 9.Google Scholar
Hornstein, I. & Crowe, P. F. (1964). J. Gas Chromat. 2, 128.CrossRefGoogle Scholar
Jowett, D. (1966). Expl Agric. p. 201.Google Scholar
Kamen, J. M., Kroll, R. J., Peryam, D. R. & Peryam, D. B. (1967). Analysis of U.S. Army Food Preference Survey (1963). Natick, Mass.: US Army Natick Laboratory.CrossRefGoogle Scholar
Land, D. G. (1970). Proc. Nutr. Soc. 29, 309.CrossRefGoogle Scholar
McDermott, C. (1963). Preference curves for quinine sulphate. Unpublished BSc Thesis, Department of Psychology, University of Leeds.Google Scholar
Mead, M. (1964). Publs natn. Res. Coun., Wash. no. 1225.Google Scholar
Meier, R. L. (1960). The Manchester School (May), p. 101.Google Scholar
Moncrieff, R. W. (1966). Odour Preferences. London: Leonard Hill Ltd.Google Scholar
National Research Council: Committee on Food Habits (1943). Bull. natn. res. Coun., Wash. no. 108.Google Scholar
National Research Council: Committee on Food Habits (1947). Bull. natn. Res. Coun., Wash. no. 111.Google Scholar
Niehoff, A. H. (1967). J. Wash. Acad. Sci. p. 30.Google Scholar
Pangborn, R. M., Simone, M. & Nickerson, J. A. (1957). Fd Technol., Champaign 11, 679.Google Scholar
Peryam, D. R., Polemis, B. W., Kamen, J. M., Eindhoven, J. & Pilgrim, F. J. (1960). Food Preferences of Men in the U.S. Armed Forces. Chicago: Quartermaster Food and Container Institute for the Armed Forces.CrossRefGoogle Scholar
Pfaffmann, C. (1961). Nebraska Symposium on Motivation p. 99 [Jones, M. R., editor]. Lincoln, Nebraska: Nebraska University Press.Google Scholar
Renner, H. D. (1944). The Origin of Food Habits. London: Faber and Faber.Google Scholar
Rimmer, H. G. (1959). The Leeds Journal 30, 83, 173.Google Scholar
Roper, L. (1970). The Sunday Times Magazine 7 06.Google Scholar
Rutishauser, I. H. E. (1962). The Food of the Baganda. The Uganda Museum Occasional Papers no. 6.Google Scholar
Yudkin, J. (1956). Lancet i, 645.CrossRefGoogle Scholar