PERCEPTION OF COMPLEX SMELLS AND TASTESAuthor: 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.
Publish date: June 1989
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.