Genetic variation in taste sensitivity

Please use this identifier to cite or link to this item: http://113.161.190.196:8080/thuvienso/handle/123456789/1264

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DC Field	Value	Language
dc.contributor.author	Prescott, John	vi
dc.contributor.author	Tepper, Beverly J.	vi
dc.date.accessioned	2015-02-04T03:42:51Z	-
dc.date.available	2015-02-04T03:42:51Z	-
dc.date.issued	2004	vi
dc.identifier.isbn	0-8247-4087-4	vi
dc.identifier.uri	http://10.0.16.20:8080/dspace/handle/DLU123456789/25584	vi
dc.identifier.uri	http://192.168.1.40:8080/thuvienso/handle/123456789/1264	-
dc.description.abstract	Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.	vi
dc.language.iso	en	vi
dc.publisher	Marcel Dekker	vi
dc.subject	Hóa học	vi
dc.title	Genetic variation in taste sensitivity	vi
dc.type	Book	vi
Appears in Collections:	Sách, Giáo trình điện tử - Tiếng Anh

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