Handbook of Olfaction and Gustation (PDF)
(Sprache: Englisch)
The largest collection of basic, clinical, and applied knowledge on
the chemical senses ever compiled in one volume, the third edition
of Handbook of Olfaction and Gustation encompass
recent developments in all fields of chemosensory...
the chemical senses ever compiled in one volume, the third edition
of Handbook of Olfaction and Gustation encompass
recent developments in all fields of chemosensory...
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The largest collection of basic, clinical, and applied knowledge on
the chemical senses ever compiled in one volume, the third edition
of Handbook of Olfaction and Gustation encompass
recent developments in all fields of chemosensory science,
particularly the most recent advances in neurobiology,
neuroscience, molecular biology, and modern functional imaging
techniques. Divided into five main sections, the text covers the
senses of smell and taste as well as sensory integration,
industrial applications, and other chemosensory systems. This is
essential reading for clinicians and academic researchers
interested in basic and applied chemosensory perception.
the chemical senses ever compiled in one volume, the third edition
of Handbook of Olfaction and Gustation encompass
recent developments in all fields of chemosensory science,
particularly the most recent advances in neurobiology,
neuroscience, molecular biology, and modern functional imaging
techniques. Divided into five main sections, the text covers the
senses of smell and taste as well as sensory integration,
industrial applications, and other chemosensory systems. This is
essential reading for clinicians and academic researchers
interested in basic and applied chemosensory perception.
Autoren-Porträt von Richard L. Doty
Richard L. Doty is a professor and director of the Smell and Taste Center at the University of Pennsylvania. He serves as an editorial consultant to over 50 scientific and medical journals, as well as dozens of major corporations and governmental advisory committees, and he has authored or edited over 350 scientific publications and books, including the previous two editions of Handbook of Olfaction and Gustation.
Bibliographische Angaben
- Autor: Richard L. Doty
- 2015, 3. Auflage, 1240 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118971744
- ISBN-13: 9781118971741
- Erscheinungsdatum: 11.05.2015
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 35 MB
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Sprache:
Englisch
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