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Psychology of Novice and Expert Wine Talk:

Gregg Eric Arn Solomon
The American Journal of Psychology. 103 (1990) 4 - p. 495-517 , 1990

Link: https://www.jstor.org/stable/1423321

RT Journal
T1 <Title>Psychology of Novice and Expert Wine Talk</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-1423321&Exemplar=1&LAN=DE
				
A1 Gregg Eric Arn Solomon
PB University of Illinois Press
YR 1990
SN 0002-9556
K1 Applied sciences
K1 Food science
K1 Foodstuffs
K1 Food
K1 Beverages
K1 Alcoholic beverages
K1 Fermented beverages
K1 Wines
K1 Physical sciences
K1 Chemistry
K1 Chemical properties
K1 Odors
K1 Behavioral sciences
K1 Psychology
K1 Cognitive psychology
K1 Perception
K1 Sensory perception
K1 Gustatory perception
K1 Flavors
K1 Sweetness
K1 Acidity
K1 Chemical compounds
K1 Functional groups
K1 Hydroxyls
K1 Alcohols
K1 Phenols
K1 Polyphenols
K1 Tannins
K1 Memory
K1 Philosophy
K1 Axiology
K1 Aesthetics
K1 Applied aesthetics
K1 Gastronomy
K1 Wine tasting
K1 Biological sciences
K1 Biochemistry
K1 Biomolecules
K1 Macromolecules
K1 Carbohydrates
K1 Sugars
K1 Mathematics
K1 Applied mathematics
K1 Statistics
K1 Applied statistics
K1 Statistical results
K1 Statistical interpretations
K1 Saliency
JF The American Journal of Psychology
VO 103
IS 4
SP 495
OP 517
LK http://dx.doi.org/https://www.jstor.org/stable/1423321
DO https://www.jstor.org/stable/1423321
SF ELIB - SuUB Bremen

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