Physiology and Anatomy for Sensing Properties in Food

Elsevier eBooks 2026 Book chapter Open access

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Authors: Rebecca Ford, Qian Yang
DOI: 10.1016/b978-0-443-29139-5.00069-0
Cited by: 0
References: 176

Fields of Study & Subjects

Olfactory and Sensory Function Studies Multisensory perception and integration Biochemical Analysis and Sensing Techniques

Publication details

Journal / source
Elsevier eBooks
Pages
17–31
Publication date
1 January 2026
Language
EN
Document type
Book chapter