A Taste of the Science of Eating Insights from the Science of Smelling and Tasting /

Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. It also stresses the import...

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Detalhes bibliográficos

Autor principal:	Dijksterhuis, Garmt (Author)
Autor Corporativo:	SpringerLink (Online service)
Formato:	Recurso Electrónico livro electrónico
Idioma:	inglês
Publicado em:	Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Edição:	1st ed. 2024.
Assuntos:	Medicine > Research. Biology > Research. Food science. Psychology. Biomedical Research. Food Science. Behavioral Sciences and Psychology.
Acesso em linha:	https://doi.org/10.1007/978-3-031-58853-2
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