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International Journal of Food Design
(Oct 2021)
Gastrophysics: Current approaches and future directions
Carlos Velasco,
Charles Michel,
Charles Spence
Affiliations
Carlos Velasco
ORCiD
BI Norwegian Business School
Charles Michel
ORCiD
Institut Paul Bocuse
Charles Spence
ORCiD
University of Oxford
DOI
https://doi.org/10.1386/ijfd_00028_2
Journal volume & issue
Vol. 6, no. 2
pp. 137 – 152
Abstract
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