Richard L. Doty

Handbook of Olfaction and Gustation

Ebook (PDF Format)

The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensor… Mehr

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Produktdetails

ISBN: 978-1-118-97174-1
EAN: 9781118971741
Produktnummer: 18170394
Verlag: Wiley-Blackwell
Sprache: Englisch
Erscheinungsjahr: 2015
Seitenangabe: 1240 S.
Plattform: PDF
Masse: 36'682 KB
Auflage: 3. Aufl.

Über den Autor

Richard L. Doty is a professor and director of the Smell and Taste Center at the University of Pennsylvania. He serves as an editorial consultant to over 50 scientific and medical journals, as well as dozens of major corporations and governmental advisory committees, and he has authored or edited over 350 scientific publications and books, including the previous two editions of Handbook of Olfaction and Gustation.