| 000 | 03453cam a2200769 i 4500 | ||
|---|---|---|---|
| 001 | ocn886673225 | ||
| 003 | OCoLC | ||
| 005 | 20230823095138.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 140811s2015 enk ob 001 0 eng | ||
| 010 | _a 2014032264 | ||
| 040 |
_aDLC _beng _erda _cDLC _dYDX _dN$T _dYDXCP _dE7B _dDG1 _dOCLCF _dEBLCP _dDEBSZ _dOCLCO _dCOO _dDEBBG |
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| 019 | _a898101273 | ||
| 020 | _a9781118865453 (ePub) | ||
| 020 | _a1118865456 (ePub) | ||
| 020 | _a9781118865460 (Adobe PDF) | ||
| 020 | _a1118865464 (Adobe PDF) | ||
| 020 | _z9781118865477 (pbk.) | ||
| 020 | _a9781118865439 | ||
| 020 | _a111886543X | ||
| 020 | _a1118865472 (pbk.) | ||
| 020 | _a9781118865477 (pbk.) | ||
| 029 | 1 |
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| 035 |
_a(OCoLC)886673225 _z(OCoLC)898101273 |
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| 042 | _apcc | ||
| 050 | 0 | 0 | _aQP456 |
| 072 | 7 |
_aMED _x075000 _2bisacsh |
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| 072 | 7 |
_aSCI _x036000 _2bisacsh |
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| 082 | 0 | 0 |
_a612.8/7 _223 |
| 049 | _aMAIN | ||
| 100 | 1 |
_aChoi, Nak-Eon, _d1965- |
|
| 245 | 1 | 0 |
_aHow flavor works : _bthe science of taste and aroma / _cNak-Eon Choi, Jung H. Han. |
| 263 | _a1502 | ||
| 264 | 1 |
_aChichester, West Sussex : _bJohn Wiley & Sons Inc., _c2015. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bn _2rdamedia |
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| 338 |
_aonline resource _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aWhat is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks. | |
| 588 | _aDescription based on print version record and CIP data provided by publisher. | ||
| 520 | _aTaste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals. | ||
| 650 | 0 | _aTaste. | |
| 650 | 0 | _aSmell. | |
| 650 | 7 |
_aMEDICAL _xPhysiology. _2bisacsh |
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| 650 | 7 |
_aSCIENCE _xLife Sciences _xHuman Anatomy & Physiology. _2bisacsh |
|
| 650 | 7 |
_aSmell. _2fast _0(OCoLC)fst01121562 |
|
| 650 | 7 |
_aTaste. _2fast _0(OCoLC)fst01143475 |
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| 650 | 4 | _aSmell. | |
| 650 | 4 | _aTaste. | |
| 655 | 4 | _aElectronic books. | |
| 655 | 0 | _aElectronic books. | |
| 700 | 1 |
_aHan, Jung H., _d1964- |
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| 776 | 0 | 8 |
_iPrint version: _aChoi, Nak-Eon, 1965- _tHow flavor works? _dChichester, West Sussex : John Wiley & Sons Inc., 2015 _z9781118865477 _w(DLC) 2014031608 |
| 856 | 4 | 0 |
_uhttp://dx.doi.org/10.1002/9781118865439 _zWiley Online Library |
| 994 |
_a92 _bDG1 |
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| 999 |
_c21616 _d21575 |
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| 526 | _bls | ||