LITERATURE CITED

Barlow, H.B. and J.D. Mollon. 1982. The Senses. Cambridge University Press. New York, New York.

Marieb, E.N. 1992. Human Anatomy and Physiology. Benjamin/Cummings Publishing Co. Second Edition. Redwood City, California.

McDaniel, Mina. Physiology. Packet from FST 420. Oregon State University.

Meilgaard, M., G.V. Civille, and B.T. Carr. 1991. Sensory Evaluation Techniques. CRC Press Inc. Second Edition. Boca Raton, Florida.

Schmidt, R.F. 1986. Fundamentals of Sensory Physiology. Springer-Verlag. Third Edition. New York, New York.

Piggott, J.R. 1984. Sensory Analysis of Foods. Elsevier Applied Science Publishers. New York.

Wyburn, G.M., R.W. Pickford, and R.J. Hurst. 1964. Human Senses and Perception. University of Toronto Press. Toronto.

Sensory Physiology Nancy L. DeVore

Updated 8/29/97. Send mail to Food Resource, Oregon State University, Corvallis, OR.