Mechanisms of Taste Transduction - Couverture rigide

Simon, Sidney A.

Couverture rigide

ISBN 10 : 0849353416 ISBN 13 : 9780849353413

Editeur : CRC Press Inc, 1993

Synopsis

Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to their development, morphology, composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described in the context of what preceding studies have revealed, and the chapter authors are among today's most active and highly respected researchers in the field of chemical senses.

A propos du livre

À propos de l'auteur

Simon\, Sidney A.; Roper\, Stephen D.

À propos de la quatrième de couverture

This book describes information transfer from the peripheral sensory organs to the higher processing centers in the brain. It is useful for researchers to have a single reference book encompassing many aspects of taste.

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 1993
• Langue: anglais
• ISBN 10: 0849353416
• ISBN 13: 9780849353413
• Reliure: Relié
• Nombre de pages: 526
• Éditeur: Roper Stephen D.
• Coordonnées du fabricant: CRC Press; https://www.routledge-ny.com; ; 6000 BROKEN SOUND PARKWAY, NW SUITE 300; BOCA RATON; FL; 33487; Etats-Unis
• Personne responsable: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne