This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.
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This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.
Read Less
