Handbook of olfaction and gustation / edited by Richard L. Doty.
Contributor(s): Doty, Richard L [editor.].
Material type:
BookPublisher: Hoboken, New Jersey : Wiley Blackwell, [2015]Edition: Third edition.Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9781118969366 (ePub); 1118969367 (ePub); 9781118971741 (Adobe PDF); 1118971744 (Adobe PDF); 9781118971758; 1118971752.Subject(s): Smell -- physiology | Chemoreceptor Cells -- physiology | Olfaction Disorders | Taste -- physiology | Taste Disorders | Chemical senses | Smell | Taste | Smell disorders | Taste disorders | MEDICAL / Physiology | SCIENCE / Life Sciences / Human Anatomy & Physiology | Chemical senses | Smell | Smell disorders | Taste | Taste disordersGenre/Form: Electronic books.Additional physical formats: Print version:: Handbook of olfaction and gustationDDC classification: 612.8/6 Online resources: Wiley Online Library Summary: "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 chemosensory perception"--Provided by publisher.
Includes bibliographical references and index.
"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 chemosensory perception"--Provided by publisher.
Description based on print version record and CIP data provided by publisher.
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