Flavour : from food to perception / edited by Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon.
Material type:
TextPublisher: Chichester, West Sussex ; Hoboken, NJ : Wiley/Blackwell, 2017Description: xvii, 400 pages ; 25 cmContent type: - text
- unmediated
- volume
- 9781118929414 (cloth)
- QP 456 F53 2017
Contents:
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Book
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TUP Manila Library | NFIC | QP 456 F53 2017 (Browse shelf(Opens below)) | Available | P00030977 |
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Includes bibliographical references and index.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.
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