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International Journal of Orofacial Myology and Myofunctional Therapy is published by MDPI from Volume 51 Issue 1 (2025). Previous articles were published by another publisher in Open Access under a CC-BY (or CC-BY-NC-ND) licence, and they are hosted by MDPI on mdpi.com as a courtesy and upon agreement with the previous journal publisher.
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Review

A Review of: Mastication and Swallowing: Biological and Clinical Correlates, by B. J. Sessle & A. G. Hannam, Eds. (1976)

by
Shelvie A. L. McCoy
Int. J. Orofac. Myol. Myofunct. Ther. 1977, 3(1), 30-31; https://doi.org/10.52010/ijom.1977.3.1.13
Submission received: 1 January 1977 / Revised: 1 January 1977 / Accepted: 1 January 1977 / Published: 1 January 1977

Excerpt

Note: In lieu of an abstract, this is an excerpt from the first page.

This book is a collection of papers presented at a symposium held at the University of British Columbia, Vancouver, Canada, in August, 1974 [...]

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MDPI and ACS Style

McCoy, S.A.L. A Review of: Mastication and Swallowing: Biological and Clinical Correlates, by B. J. Sessle & A. G. Hannam, Eds. (1976). Int. J. Orofac. Myol. Myofunct. Ther. 1977, 3, 30-31. https://doi.org/10.52010/ijom.1977.3.1.13

AMA Style

McCoy SAL. A Review of: Mastication and Swallowing: Biological and Clinical Correlates, by B. J. Sessle & A. G. Hannam, Eds. (1976). International Journal of Orofacial Myology and Myofunctional Therapy. 1977; 3(1):30-31. https://doi.org/10.52010/ijom.1977.3.1.13

Chicago/Turabian Style

McCoy, Shelvie A. L. 1977. "A Review of: Mastication and Swallowing: Biological and Clinical Correlates, by B. J. Sessle & A. G. Hannam, Eds. (1976)" International Journal of Orofacial Myology and Myofunctional Therapy 3, no. 1: 30-31. https://doi.org/10.52010/ijom.1977.3.1.13

APA Style

McCoy, S. A. L. (1977). A Review of: Mastication and Swallowing: Biological and Clinical Correlates, by B. J. Sessle & A. G. Hannam, Eds. (1976). International Journal of Orofacial Myology and Myofunctional Therapy, 3(1), 30-31. https://doi.org/10.52010/ijom.1977.3.1.13

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