The Effect of Lipids on Recognition Thresholds of the Five Basic Tastes

Authors

J. Thurgood
C. Maughan
Silvana Martini, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

100th AOCS Annual Meeting and Expo

Publication Date

5-3-2009

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Thurgood*, J. Maughan*, C., and Martini, S. 2009. The Effect of Lipids on Recognition Thresholds of the Five Basic Tastes 100th AOCS Annual Meeting and Expo, Orlando, FL (poster presentation)