關於本電子書
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
關於作者
Jean-Pierre Montmayeur, Centre National de la Recherche Scientifique, Dijon, FRANCE
Johannes le Coutre, Nestle Research Center, Lausanne, SWITZERLAND
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智慧型手機與平板電腦
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