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Your brain on food = how chemicals c...
~
Wenk, Gary Lee.
Your brain on food = how chemicals control your thoughts and feelings /
Record Type:
Electronic resources : Monograph/item
Title/Author:
Your brain on food/ by Gary Wenk.
Reminder of title:
how chemicals control your thoughts and feelings /
Author:
Wenk, Gary Lee.
Published:
New York ;Oxford University Press, : 2010.,
Description:
1 online resource.
Subject:
Neuropsychology. -
Online resource:
http://dx.doi.org/10.1093/acprof:oso/9780195388541.001.0001
ISBN:
9780199863587 (ebook) :
Your brain on food = how chemicals control your thoughts and feelings /
Wenk, Gary Lee.
Your brain on food
how chemicals control your thoughts and feelings /[electronic resource] :by Gary Wenk. - New York ;Oxford University Press,2010. - 1 online resource.
Includes bibliographical references and index.
Why is eating chocolate so pleasurable? Can the function of just one small group of chemicals really determine whether you are happy or sad? Wenk demonstrates how, as a result of their effects on certain neurotransmitters concerned with behaviour everything we put into our bodies has direct consequences for how we think, feel, and act.
ISBN: 9780199863587 (ebook) :No priceSubjects--Topical Terms:
73457
Neuropsychology.
LC Class. No.: QP356.3
Dewey Class. No.: 612.8'042
Your brain on food = how chemicals control your thoughts and feelings /
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Your brain on food
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[electronic resource] :
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how chemicals control your thoughts and feelings /
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by Gary Wenk.
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New York ;
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2010.
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Oxford University Press,
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1 online resource.
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Includes bibliographical references and index.
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Why is eating chocolate so pleasurable? Can the function of just one small group of chemicals really determine whether you are happy or sad? Wenk demonstrates how, as a result of their effects on certain neurotransmitters concerned with behaviour everything we put into our bodies has direct consequences for how we think, feel, and act.
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Description based on online resource; title from home page (viewed Sept. 7, 2010).
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Neurochemistry.
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http://dx.doi.org/10.1093/acprof:oso/9780195388541.001.0001
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