Rachel Lee, Bryant Rathbone, Colin Todd
References
(1) Brentari, E.; Levaggi, E. Food Quality and Preference 2011, 22, 725-732.
(2) Brochet, F.; Dubourdieu, D. Brain and Language 2001, 77, 187-196.
(3) Gawel, R. Journal of Sensory Studies 1997, 12, 267-284.
(4) Goldstein, R.; Almenberg, J.; Dreber, A.; Emerson, J. W.; Herschkowitsch, A.; Katz, J. Journal of Wine Economics 2008, 3, 1-9.
(5) Harris, L. C.; Cai, K. Y. Journal of Market-Focused Management 2002, 5, 171.
(6) Hughson, A.; Ashman, H.; De La Huerga, V.; Moskowitz, H. JOURNAL OF SENSORY STUDIES 2004, 19, 85-105.
(7) Kumar, N.; Scheer, L.; Kotler, P. European Management Journal 2000, 18, 129.
(8) Laoro, M.; Delahunty, C.; Cox, D. Food Research International , 44, 3235.
(9) LaTour, K. A.; LaTour M.S.; Feinstein A.H. Cornell Hospitality Quarterly 2011, 52, 445.
(10) Lawless, H. Journal of Food Science 1984, 49, 120-123.
(11) Lehrer, J. The Subjectivity of Wine. http://scienceblogs.com/cortex/2007/11/the_subjectivity_of_wine.php (accessed 01/17, 2012).
(12) MacQueen, K. MacLeans 2011, .
(13) Mckinnon, M. The Globe and Mail 2011, .
(14) Morrot, G.; Brochet, F.; Dubourdieu, D. Brain and Language 2001, 79, 309-320.
(15) Solomon, G. American Journal of Psychology 1990, 105, 495-517.