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PERCEPTION OF COMPLEX SMELLS AND TASTES

Author: Edited By David Laing , CSIRO Division of Food Processing, Sydney, Australia William Cain , John B. Pierce Foundation Laboratory, New Haven, Connecticut, U.S.A. Robert McBride , CSIRO Division of Food Processing, Sydney, Australia Barry Ache , University of Florida, U.S.A.

ISBN13: 9780120429905

Publisher: Elsevier

Price: 185.00
Pages: 322
Edition: Hardbound
Publish date: June 1989

Outline:
This book disseminates the latest information on how humans, animals, insects, and marine life perceive complex odors and tastes. It tells how they use the information from these mixtures to analyze the food they eat, safety of their environment, reproductive status of partners, and how they respond to these complex stimuli.