BIBLIOGRAPHY: Developing a Gut Reaction

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Science  10 Sep 2004:
Vol. 305, Issue 5690, pp. 1543
DOI: 10.1126/science.305.5690.1543d

If you've ever gotten sick after eating oysters, even smelling the shellfish can be revolting. This powerful reaction is a prime example of a conditioned taste aversion, in which animals learn to shun foods they associate with nausea. Round up the latest research in the field or delve into its history with this bibliography from researchers at American University in Washington, D.C. The collection lists nearly 2800 references (including the original description of taste aversion in a 1955 Science paper), many with abstracts or PDFs.

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