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Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a
Language: en
Pages: 566
Pages: 566
Type: BOOK - Published: 1989-08-29 - Publisher: CRC Press
This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar wit
Language: en
Pages: 234
Pages: 234
Type: BOOK - Published: 1999 - Publisher: UNSW Press
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show
Language: en
Pages: 614
Pages: 614
Type: BOOK - Published: 2014-02-14 - Publisher: CRC Press
Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the
Language: en
Pages: 511
Pages: 511
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of th
