Beverly Zimmerman; S. Scott Zimmerman; Kathy Finnegan; Patrick Carey; Joseph Adamski; Roy Ageloff; Kathy Finnegan; Ann Shaffer Course Technology (2007) Saatavuus: Loppuunmyyty Kierreselkäinen
Beverly Lindsay; John Hope Franklin; Lorenzo Dubois Baber; Charles P. Henry; Jonathan Scott Holloway MO - University of Illinois Press (2008) Saatavuus: Painos loppu Kovakantinen kirja
Beverly Zimmerman; June Jamrich Parsons; S. Scott Zimmerman; Dan Oja; Joseph Adamski; Roy Ageloff; Patrick Carey; June Jamrich P Course Technology (2008) Saatavuus: Tilaustuote Kierreselkäinen
Ann Shaffer; Patrick Carey; Kathy Finnegan; Kathy Finnegan; Joseph Adamski; Roy Ageloff; S. Scott Zimmerman; Beverly Zimmerman Course Technology (2007) Saatavuus: Loppuunmyyty Pehmeäkantinen kirja
Joseph Adamski; Roy Ageloff; Kathy Finnegan; Patrick Carey; Ann Shaffer; Beverly Zimmerman; S. Scott Zimmerman; Kathy Finnegan Course Technology (2009) Saatavuus: Tilaustuote Pehmeäkantinen kirja
Ann Shaffer; Roy Ageloff; Beverly Zimmerman; S. Scott Zimmerman; Joseph Adamski; Patrick Carey; Patrick Carey; Kathy Finnegan Course Technology (2006) Saatavuus: Tilaustuote Kierreselkäinen
Ann Shaffer; Roy Ageloff; Beverly Zimmerman; S. Scott Zimmerman; Patrick Carey Cengage Learning, Inc (2010) Saatavuus: Tilaustuote Pehmeäkantinen kirja
Taylor & Francis Inc Sivumäärä: 276 sivua Asu: Kovakantinen kirja Painos: 1 Julkaisuvuosi: 2004, 10.02.2004 (lisätietoa) Kieli: Englanti
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.
