Mechanisms of Taste Transduction (Hardcover)

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.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	July 1993
First published:	1993
Authors:	Sidney A. Simon • Stephen D. Roper
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	528
ISBN-13:	978-0-8493-5341-3
Categories:	Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues > Neurosciences Books > Science & Mathematics > Biology, life sciences > Zoology & animal sciences > Animal physiology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8493-5341-6
Barcode:	9780849353413

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