Der Geschmack: Von Genen, Molekülen und der faszinierenden Biologie eines der grundlegendsten Sinne
Author:   Petra Schling
Publisher:   Springer Fachmedien Wiesbaden
Edition:   1. Aufl. 2019
ISBN:  

9783658252137


Pages:   59
Publication Date:   20 February 2019
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Der Geschmack: Von Genen, Molekülen und der faszinierenden Biologie eines der grundlegendsten Sinne


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Full Product Details

Author:   Petra Schling
Publisher:   Springer Fachmedien Wiesbaden
Imprint:   Springer Spektrum
Edition:   1. Aufl. 2019
Dimensions:   Width: 14.80cm , Height: 0.40cm , Length: 21.00cm
Weight:   0.454kg
ISBN:  

9783658252137


ISBN 10:   3658252138
Pages:   59
Publication Date:   20 February 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.
Language:   German

Table of Contents

Geschmack aus Sicht der Biologie.- Geschmacksrichtungen.- Schmecken an ungewöhnlichen Orten.

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Author Information

Dr. Petra Schling ist wissenschaftliche Mitarbeiterin am Biochemie-Zentrum der Universität Heidelberg.

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