Conditioned taste aversions

When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a fo...

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Autor principal: Kathleen C. Chambers
Formato: article
Lenguaje:EN
Publicado: KeAi Communications Co., Ltd. 2018
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Acceso en línea:https://doaj.org/article/27ad4f064c214d229967d66cc12e6bfd
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