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OverviewFeaturing 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. Full Product DetailsAuthor: John Prescott , Beverly J. TepperPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Volume: 135 Dimensions: Width: 15.20cm , Height: 1.80cm , Length: 22.90cm Weight: 0.498kg ISBN: 9780824740870ISBN 10: 0824740874 Pages: 276 Publication Date: 10 February 2004 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationJohn Prescott, James Cook University, Cairns, Queensland, Australia. Beverly J. Tepper, Rutgers University, New Brunswick, New Jersey, U.S.A. Tab Content 6Author Website:Countries AvailableAll regions |
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