Associative Learning and Representation: A Special Issue of the Quarterly Journal of Experimental Psychology, Sec: Special Issues of the Quarterly Journal of Experimental Psyc, cartea 1
Editat de Anthony Dickinson, Ian P.L. McLarenen Limba Engleză Hardback – 12 mar 2003
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Specificații
ISBN-13: 9781841699370
ISBN-10: 1841699373
Pagini: 168
Dimensiuni: 165 x 235 x 16 mm
Greutate: 0.43 kg
Ediția:1
Editura: Psychology Press
Seriile Special Issues of the Quarterly Journal of Experimental Psychology: Section B, Special Issues of the Quarterly Journal of Experimental Psyc
ISBN-10: 1841699373
Pagini: 168
Dimensiuni: 165 x 235 x 16 mm
Greutate: 0.43 kg
Ediția:1
Editura: Psychology Press
Seriile Special Issues of the Quarterly Journal of Experimental Psychology: Section B, Special Issues of the Quarterly Journal of Experimental Psyc
Cuprins
A. Dickinson, I.P.L. McLaren, Associative Learning and Representation: Introduction. A.R. Wagner, Context Sensitive Elemental Theory. M. Suret, I.P.L. McLaren, Representation and Discrimination on an Artificial Dimension. G. Hall, Learned Changes in the Sensitivity of Stimulus Representations: Associative and Nonassociative Mechanisms. D.M. Dwyer, Learning about Cues in Their Absence: Evidence from Flavour Preferences and Aversions. M.E. Le Pelley, I.P.L. McLaren, Learned Associability and Associative Change in Human Causal Learning. C. Bonardi, S.Y. Ong, Learned Irrelevance: A Contemporary Overview. A.G. Baker, R.A. Murphy, R. Mehta, Learned Irrelevance and Retrospective Correlation Learning. V.D. Chamizo, Acquisition of Knowledge about Spatial Location: An Assessment of Whether it Shares the Same Mechanisms as Those Deployed in Learning about Other Relations between Events. J.M. Pearce, A. McGregor, M.A. Good, A. Hayward, Absence of Overshadowing and Blocking between Landmarks and the Geometric Cues Provided by the Shape of a Test Arena. A. Dickinson, S. de Wit, The Interaction between Discriminative Stimuli and Outcomes during Instrumental Learning. C.A. Forestell, V.M. LoLordo, Palatability Shifts in Taste and Flavour Preference Conditioning.