Mechanisms of Taste Transduction
Book Details
Format
Paperback / Softback
ISBN-10
036744982X
ISBN-13
9780367449827
Publisher
Taylor & Francis Ltd
Imprint
CRC Press
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jun 30th, 2020
Print length
526 Pages
Weight
453 grams
Product Classification:
AnatomyNeurosciencesFood & beverage technology
Ksh 11,900.00
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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.
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.
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