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Features: EX-LIBRARY
Book Title: Neurogastronomy : How the Brain Creates Flavor and Why It Matters
Number of Pages: 288 Pages
Publication Name: Neurogastronomy : How the Brain Creates Flavor and Why It Matters
Language: English
Publisher: Columbia University Press
Subject: Neuroscience, Life Sciences / Neuroscience, Life Sciences / Evolution, Essays & Narratives
Item Height: 0.1 in
Publication Year: 2011
Item Weight: 22.3 Oz
Type: Textbook
Item Length: 0.9 in
Subject Area: Cooking, Science, Medical
Author: Gordon Shepherd
Item Width: 0.7 in
Format: Hardcover
