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catalogue |
A total of 1968 articles in 42 categories
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Book |
John Prescott, University of Otago, Sensory Science Research Ctr, NEW ZEALA; Beverly J. Tepper, Rutgers University, New Brunswick, New Jersey, USA
Genetic variation in taste sensitivity
Series: Food Science and Technology Volume: 135
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price: € 141,00
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Deciphers the genetic differnces in human oral perception and the relationship of PROP status to bitterness sensitivity.
Offers a current perspective on creaminess perception and PROP taster status.
Novel topics include the genetic basis for PROP taster and supertaster status as determined across cultures as well as how taste responsiveness to prop serves as a marker for obesity and chronic disease.
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ships within 6 days
English | hardcover | 450 pages | Dekker | Feb 2004
Article-No.: 21126 (please indicate at further inquiry)
category(ies): Use of:, flavors
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8 article:
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