Flavour preference acquired via a beverage-induced conditioning and its transposition to solid food: Sucrose but not maltodextrin or saccharin induced significant flavour preferences in pigs

✍ Scribed by Caroline Clouard; Mathieu Chataignier; Marie-Christine Meunier-Salaün; David Val-Laillet

• Book ID: 113463204
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 604 KB
• Volume: 136
• Category: Article
• ISSN: 0168-1591
• DOI: 10.1016/j.applanim.2011.11.007