Neurogastronomy : how the brain creates flavor and why it matters /
Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description
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| Format: | Book |
| Language: | English |
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New York :
Columbia University Press,
c2012
New York : ©2012 New York : c2012 |
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Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.Stanford University
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INTERNET RESOURCE |
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Duke University
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ISIL:US-NCD |
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