Ники Сегнит - Тезаурус вкусов

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Другие источники

Buttery Ron G., Takeoka Gary R., Naim Michael, Rabinowich Haim, & Nam Youngla. Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate // J. Agric. Food Chem. 2001. 49(9). P. 4349–4351. P. 261.

Claps S., Sepe L., Morone G., Fedele V. Differenziazione sensoriale del latte e della caciotta caprina in rapporto al contenuto d’erba della razione // Proceedings of I formaggi d’alpeggio e loro tracciabilità. Agenzia Lucana per lo Sviluppo-Associazione Nazionale Formaggi Sotto il Cielo, 2001. P 191–199. P. 55.

Kurobayashi Yoshiko, Katsumi Yuko, Fujita Akira, Morimitsu Yasujiro, Kubota Kikue. Flavor Enhancement of Chicken Broth from Boiled Celery Constituents // J. Agric. Food. Chem. 2008. 56 (2). P. 512–516. P. 96.

Simons Christopher T., O’Mahony Michael, Carstens E. UC Davis. Taste Suppression Following Lingual Capsaicin Pre-treatment in Humans // Chemical Senses. 2002. 27(4). P. 353–365. P. 210.

Благодарности

Спасибо моему мужу Нэту, который посвятил этой книге много времени, при том, что он должен был работать над своей собственной.

Я очень благодарна моему редактору Ричарду Аткинсону (Richard Atkinson) за неоценимую помощь в редактировании текста и придании книге правильного внешнего облика. Я также благодарна Питеру Доусону (Peter Dawson), Полли Нэппер (Polly Napper), Натали Хант (Natalie Hunt), Ся Шоу Стюарт (Xa Shaw Stewart), Кэти Бонд (Katie Bond), Эмме O’Брайен (Emma O’Bryen), Пенелопе Бич (Penelope Beech), Дэвиду Фою (David Foy) и всем тем прекрасным людям, которых я встретила в издательстве Bloomsbury, за большую заботу и энтузиазм в реализации данного проекта.

То же касается Зоэ Уолди (Zoe Waldie), моего агента в литературном агентстве Rogers, Coleridge & White, без чьей поддержки пропаганды эта книга никогда бы не вышла из стадии идеи.