How flavor works? : : the science of taste and aroma / / Nak-Eon Choi, Jung H. Han.
Saved in:
| VerfasserIn: | |
|---|---|
| TeilnehmendeR: | |
| Place / Publishing House: | Chichester, West Sussex : : John Wiley & Sons Inc.,, 2015. |
| Year of Publication: | 2015 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (244 pages) :; illustrations (some color) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
5001880171 |
|---|---|
| ctrlnum |
(MiAaPQ)5001880171 (Au-PeEL)EBL1880171 (CaPaEBR)ebr10992797 (CaONFJC)MIL674977 (OCoLC)886673225 |
| collection |
bib_alma |
| record_format |
marc |
| spelling |
Choi, Nak-Eon, 1965- author. How flavor works? : the science of taste and aroma / Nak-Eon Choi, Jung H. Han. Chichester, West Sussex : John Wiley & Sons Inc., 2015. 1 online resource (244 pages) : illustrations (some color) text rdacontent computer rdamedia online resource rdacarrier Includes bibliographical references and index. What 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. Description based on print version record. Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. Taste. Smell. Electronic books. Han, Jung H., 1964- author. Print version: Choi, Nak-Eon. How flavor works? : the science of taste and aroma. Chichester, West Sussex : John Wiley & Sons Inc., 2015 9781118865477 (DLC) 2014031608 ProQuest (Firm) https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1880171 Click to View |
| language |
English |
| format |
eBook |
| author |
Choi, Nak-Eon, 1965- Han, Jung H., 1964- |
| spellingShingle |
Choi, Nak-Eon, 1965- Han, Jung H., 1964- How flavor works? : the science of taste and aroma / What 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. |
| author_facet |
Choi, Nak-Eon, 1965- Han, Jung H., 1964- Han, Jung H., 1964- |
| author_variant |
n e c nec j h h jh jhh |
| author_role |
VerfasserIn VerfasserIn |
| author2 |
Han, Jung H., 1964- |
| author2_role |
TeilnehmendeR |
| author_sort |
Choi, Nak-Eon, 1965- |
| title |
How flavor works? : the science of taste and aroma / |
| title_sub |
the science of taste and aroma / |
| title_full |
How flavor works? : the science of taste and aroma / Nak-Eon Choi, Jung H. Han. |
| title_fullStr |
How flavor works? : the science of taste and aroma / Nak-Eon Choi, Jung H. Han. |
| title_full_unstemmed |
How flavor works? : the science of taste and aroma / Nak-Eon Choi, Jung H. Han. |
| title_auth |
How flavor works? : the science of taste and aroma / |
| title_new |
How flavor works? : |
| title_sort |
how flavor works? : the science of taste and aroma / |
| publisher |
John Wiley & Sons Inc., |
| publishDate |
2015 |
| physical |
1 online resource (244 pages) : illustrations (some color) |
| contents |
What 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. |
| isbn |
9781118865460 9781118865477 |
| callnumber-first |
Q - Science |
| callnumber-subject |
QP - Physiology |
| callnumber-label |
QP456 |
| callnumber-sort |
QP 3456 C477 42015 |
| genre |
Electronic books. |
| genre_facet |
Electronic books. |
| url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1880171 |
| illustrated |
Illustrated |
| dewey-hundreds |
600 - Technology |
| dewey-tens |
610 - Medicine & health |
| dewey-ones |
612 - Human physiology |
| dewey-full |
612.8/7 |
| dewey-sort |
3612.8 17 |
| dewey-raw |
612.8/7 |
| dewey-search |
612.8/7 |
| oclc_num |
886673225 |
| work_keys_str_mv |
AT choinakeon howflavorworksthescienceoftasteandaroma AT hanjungh howflavorworksthescienceoftasteandaroma |
| status_str |
n |
| ids_txt_mv |
(MiAaPQ)5001880171 (Au-PeEL)EBL1880171 (CaPaEBR)ebr10992797 (CaONFJC)MIL674977 (OCoLC)886673225 |
| is_hierarchy_title |
How flavor works? : the science of taste and aroma / |
| author2_original_writing_str_mv |
noLinkedField |
| _version_ |
1792330802674008064 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02092nam a2200433 i 4500</leader><controlfield tag="001">5001880171</controlfield><controlfield tag="003">MiAaPQ</controlfield><controlfield tag="005">20200520144314.0</controlfield><controlfield tag="006">m o d | </controlfield><controlfield tag="007">cr cnu||||||||</controlfield><controlfield tag="008">140808s2015 enkad ob 001 0 eng|d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781118865477 (pbk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781118865460</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(MiAaPQ)5001880171</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(Au-PeEL)EBL1880171</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaPaEBR)ebr10992797</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaONFJC)MIL674977</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)886673225</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">MiAaPQ</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">MiAaPQ</subfield><subfield code="d">MiAaPQ</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">QP456</subfield><subfield code="b">.C477 2015</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">612.8/7</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Choi, Nak-Eon,</subfield><subfield code="d">1965-</subfield><subfield code="e">author.</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">How flavor works? :</subfield><subfield code="b">the science of taste and aroma /</subfield><subfield code="c">Nak-Eon Choi, Jung H. Han.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Chichester, West Sussex :</subfield><subfield code="b">John Wiley & Sons Inc.,</subfield><subfield code="c">2015.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (244 pages) :</subfield><subfield code="b">illustrations (some color)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">What 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.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on print version record.</subfield></datafield><datafield tag="590" ind1=" " ind2=" "><subfield code="a">Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Taste.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Smell.</subfield></datafield><datafield tag="655" ind1=" " ind2="4"><subfield code="a">Electronic books.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Han, Jung H.,</subfield><subfield code="d">1964-</subfield><subfield code="e">author.</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="a">Choi, Nak-Eon.</subfield><subfield code="t">How flavor works? : the science of taste and aroma.</subfield><subfield code="d">Chichester, West Sussex : John Wiley & Sons Inc., 2015</subfield><subfield code="z">9781118865477</subfield><subfield code="w">(DLC) 2014031608</subfield></datafield><datafield tag="797" ind1="2" ind2=" "><subfield code="a">ProQuest (Firm)</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1880171</subfield><subfield code="z">Click to View</subfield></datafield></record></collection> |