Flavour :  from food to perception / 
edited by Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon. 
 - xvii, 400 pages ;  25 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781118929414 (cloth) 
<br/><br/><label>LCCN: </label>2016032586 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Taste.<br/>Flavor.<br/>Chemical senses.<br/>Sensory physiology<br/>Taste Perception 
<br/><br/><label>LC Class. No.: </label>QP 456  / F53 2017