000			02128nam a2200445 i 4500
001			EBC1880171
003			MiAaPQ
005			20240123070726.0
006			m o d |
007			cr cnu||||||||
008			140808s2015 enkad ob 001 0 eng|d
020			_z9781118865477 (pbk.)
020			_a9781118865460 _q(electronic bk.)
035			_a(MiAaPQ)EBC1880171
035			_a(Au-PeEL)EBL1880171
035			_a(CaPaEBR)ebr10992797
035			_a(CaONFJC)MIL674977
035			_a(OCoLC)886673225
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aQP456 _b.C477 2015
082	0		_a612.8/7 _223
100	1		_aChoi, Nak-Eon, _d1965- _eauthor.
245	1	0	_aHow flavor works? : _bthe science of taste and aroma / _cNak-Eon Choi, Jung H. Han.
264		1	_aChichester, West Sussex : _bJohn Wiley & Sons Inc., _c2015.
300			_a1 online resource (244 pages) : _billustrations (some color)
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aWhat is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aTaste.
650		0	_aSmell.
655		4	_aElectronic books.
700	1		_aHan, Jung H., _d1964- _eauthor.
776	0	8	_iPrint version: _aChoi, Nak-Eon. _tHow flavor works? : the science of taste and aroma. _dChichester, West Sussex : John Wiley & Sons Inc., 2015 _z9781118865477 _w(DLC) 2014031608
797	2		_aProQuest (Firm)
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1880171 _zClick to View
999			_c121202 _d121202