R.S. Shallenberger Taste Chemistry

ISBN 13: 9780751401509

Taste Chemistry

Valutazione media 0
( su 0 valutazioni fornite da Goodreads )
 
9780751401509: Taste Chemistry

Book by Shallenberger, R.S.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

R.S. Shallenberger
Editore: Chapman and Hall, United Kingdom (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 10
Da
Book Depository hard to find
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Chapman and Hall, United Kingdom, 1994. Hardback. Condizione libro: New. New edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The object ofthis text is to examine, and elaborate on the meaning of the established premise that taste is a chemical sense. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries.The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. Codice libro della libreria LIE9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 228,70
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

Shallenberger, R.S.
Editore: Springer (2016)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Paperback Quantità: 1
Print on Demand
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Springer, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780751401509_lsuk

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 228,71
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,31
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

R.S. Shallenberger
Editore: Chapman and Hall (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Quantità: > 20
Print on Demand
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Chapman and Hall, 1994. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Codice libro della libreria IP-9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 228,43
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,03
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

R.S. Shallenberger
Editore: Springer (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 15
Print on Demand
Da
Valutazione libreria
[?]

Descrizione libro Springer, 1994. Condizione libro: New. This item is printed on demand for shipment within 3 working days. Codice libro della libreria LP9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 240,58
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,99
Da: Germania a: U.S.A.
Destinazione, tempi e costi

5.

R.S. SHALLENBERGER
Editore: Springer (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 10
Da
Herb Tandree Philosophy Books
(Stroud, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Springer, 1994. Hardback. Condizione libro: NEW. 9780751401509 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0278276

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 243,80
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 8,92
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

R.S. Shallenberger
Editore: Springer (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 1
Print on Demand
Da
Ergodebooks
(RICHMOND, TX, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Springer, 1994. Hardcover. Condizione libro: New. 1994. This item is printed on demand. Codice libro della libreria DADAX0751401501

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 264,16
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

7.

R.S. Shallenberger
Editore: Chapman and Hall (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Quantità: > 20
Print on Demand
Da
Pbshop
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Chapman and Hall, 1994. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 269,70
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

8.

R.S. Shallenberger
Editore: Chapman and Hall, United Kingdom (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Chapman and Hall, United Kingdom, 1994. Hardback. Condizione libro: New. New edition. Language: English . Brand New Book ***** Print on Demand *****.The object ofthis text is to examine, and elaborate on the meaning of the established premise that taste is a chemical sense. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries.The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. Codice libro della libreria APC9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 278,18
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

9.

R.S. Shallenberger
Editore: Chapman and Hall, United Kingdom (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Chapman and Hall, United Kingdom, 1994. Hardback. Condizione libro: New. New edition. Language: English . Brand New Book ***** Print on Demand *****. The object ofthis text is to examine, and elaborate on the meaning of the established premise that taste is a chemical sense. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries.The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. Codice libro della libreria APC9780751401509

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 280,47
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

10.

Shallenberger, R.S.
Editore: Springer (2017)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 2
Print on Demand
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Springer, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria P110751401501

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 291,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,57
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro