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Catherine Diederich, Sensory Adjectives in the Discourse of Food. Amsterdam / Philadelphia: John Benjamins Publishing, 2015. Pp. 220. ISBN 978-90-272-3907-5 (Hb), 978-90-272-6880-8 (E-book)

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G. Dijksterhuis , H. Luyten , R. De Wijk , & J Mojet . (2007). A new sensory vocabulary for crispy and crunchy dry food models. Food Quality and Preference, 18(1), 3750.

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Language and Cognition
  • ISSN: 1866-9808
  • EISSN: 1866-9859
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