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Tasting and smelling
~
Beauchamp, Gary K.
Tasting and smelling
紀錄類型:
書目-電子資源 : 單行本
正題名/作者:
Tasting and smelling/ edited by Gary K. Beauchamp, Linda Bartoshuk.
其他作者:
Beauchamp, Gary K.
出版者:
San Diego :Academic Press, : c1997.,
面頁冊數:
1 online resource (xiv, 231 p.) :ill. :
標題:
Taste. -
電子資源:
http://www.sciencedirect.com/science/book/9780121619589
ISBN:
9780121619589
Tasting and smelling
Tasting and smelling
[electronic resource] /edited by Gary K. Beauchamp, Linda Bartoshuk. - San Diego :Academic Press,c1997. - 1 online resource (xiv, 231 p.) :ill. - Handbook of perception and cognition, 2nd edition. - Handbook of perception and cognition (2nd ed.).
Includes bibliographical references and index.
Biophysics of taste / Joseph G. Brand -- The neural code and integrative processes of taste / David V. Smith and Mark B. Vogt -- Psychophysics of taste / Bruce P. Halpern -- Olfactory psychophysics / Harry T. Lawless -- Clinical disorders of smell and taste / Beverly J. Cowart ... [et al.] -- The ontogeny of human flavor perception / Julie A. Mennella and Gary K. Beauchamp.
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
ISBN: 9780121619589
Source: 78270:78270Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:
275912
Taste.
Index Terms--Genre/Form:
96803
Electronic books.
LC Class. No.: QP456 / .T372 1997eb
Dewey Class. No.: 612.8/7
National Library of Medicine Call No.: 1998 J-972
Tasting and smelling
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Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
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