Genetic Variation in Taste Sensitivity (Food Science and Technology)
Genetic Variation in Taste Sensitivity (Food Science and Technology)
Author: -
Title: Genetic Variation in Taste Sensitivity (Food Science and Technology)
ISBN10: 0824740874
ISBN13: 978-0824740870
Format: .PDF .EPUB .FB2
Pages: 349 pages
Publisher: CRC Press; 1 edition (February 10, 2004)
Language: English
Size pdf: 1674 kb
Size epub: 1286 kb
Rating: 4.7 ✪
Votes: 363
Category: Science & Math
Subcategory: Agricultural Sciences

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.