Genetic Variation in Taste Sensitivity: 135 (Food Science and Technology) - Hardcover

9780824740870: Genetic Variation in Taste Sensitivity: 135 (Food Science and Technology)

Hardcover

ISBN 10: 0824740874 ISBN 13: 9780824740870

Publisher: CRC Press, 2004

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.

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About the Author

John Prescott, James Cook University, Cairns, Queensland, Australia. Beverly J. Tepper, Rutgers University, New Brunswick, New Jersey, U.S.A.

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Publisher: CRC Press
Publication date: 2004
Language: English
ISBN 10: 0824740874
ISBN 13: 9780824740870
Binding: Hardcover
Edition number: 1
Number of pages: 276
Editor: Prescott John, Tepper Beverly J.

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Genetic Variation in Taste Sensitivity

Prescott, John (Ed.); Tepper, Beverly J. (Ed.)

Published by Marcel Dekker, Inc, New York, 2004

ISBN 10: 0824740874 ISBN 13: 9780824740870

Used Hardcover

Seller: Underground Books, ABAA, Carrollton, GA, U.S.A.

Seller rating 5 out of 5 stars

Hardcover. Condition: Very good. Hardcover. 9 1/4" X 6". x, 255pp. Mild shelf wear to covers, corners, and edges of paper over boards. Pages are clean and unmarked. Binding is sound. ABOUT THIS BOOK: 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.(Publisher). Seller Inventory # 14686

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