01630nam a2200349 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020004200112020002700154040002100181035002100202050002400223082001500247245013800262260004800400300005600448504005100504505028700555533015200842650001500994650002601009650001701035650001101052655002901063700002601092700001901118710001701137856012601154ebr10529301CaPaEBRm        u        cr cn|||||||||110926s2012    enkaf   sb    001 0 eng d  z  2011035807  z9781444330120 (hard cover alk. paper)  z9781444360912 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)78577790014aQP147b.F665 2012eb04a612.3122300aFood oral processingh[electronic resource] :bfundamentals of eating and sensory perception /cedited by Jianshe Chen, Lina Engelen.  aChichester, U.K. :bWiley Blackwell,c2012.  axviii, 390 p., [2] p. of plates :bill. (some col.)  aIncludes bibliographical references and index.0 apt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aIngestion. 0aDrinking (Physiology) 0aFood habits. 0aTaste. 7aElectronic books.2local1 aChen, Jianshe,d1961-1 aEngelen, Lina.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10529301zAn electronic book accessible through the World Wide Web; click to view