| 000 | 01721cam a2200421 i 4500 | ||
|---|---|---|---|
| 001 | 19178634 | ||
| 003 | OSt | ||
| 005 | 20231019094609.0 | ||
| 008 | 160715s2017 enk b 001 0 eng | ||
| 010 | _a 2016032586 | ||
| 020 | _a9781118929414 (cloth) | ||
| 020 | _z9781118929407 (Adobe PDF) | ||
| 020 | _z9781118929391 (epub) | ||
| 040 |
_aDLC _beng _cTUPM _erda _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 |
_aQP 456 _bF53 2017 |
|
| 245 | 0 | 0 |
_aFlavour : _bfrom food to perception / _cedited by Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon. |
| 264 | 1 |
_aChichester, West Sussex ; _aHoboken, NJ : _bWiley/Blackwell, _c2017. |
|
| 300 |
_axvii, 400 pages ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aThis 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. | |
| 650 | 1 | 0 | _aTaste. |
| 650 | 1 | 0 | _aFlavor. |
| 650 | 1 | 0 | _aChemical senses. |
| 650 | 1 | 0 | _aSensory physiology |
| 650 | 1 | 0 |
_aTaste Perception _2Physiology. |
| 700 | 1 |
_aGuichard, Elisabeth, _d1956- _eeditor. |
|
| 700 | 1 |
_aSalles, Christian, _eeditor. |
|
| 700 | 1 |
_aMorzel, Martine, _eeditor. |
|
| 700 | 1 |
_aBon, Anne Marie Le, _eeditor. |
|
| 700 | 1 |
_aLe Bon, Anne Marie, _eeditor. |
|
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cBK |
||
| 999 |
_c1457 _d1457 |
||