The Japanese Journal of Physiology PDF Download
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Author:
Publisher:
ISBN:
Category : Physiology
Languages : en
Pages : 1392
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Book Description
Author:
Publisher:
ISBN:
Category : Physiology
Languages : en
Pages : 1392
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Book Description
Author:
Publisher:
ISBN:
Category : Physiology
Languages : en
Pages : 1198
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Book Description
Author: Kazuo Inaba
Publisher: Springer Nature
ISBN: 9811513260
Category : Science
Languages : en
Pages : 358
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Book Description
This book gives an overview of the diverse marine fauna and flora of Japan and includes practical guides for investigating the biology and ecology of marine organisms. Introducing marine training courses offered at a range of Japanese universities, this is the first English textbook intended for marine biology instructors and students in Japan. It provides essential information on experimental procedures for the major areas of marine biology, including cell and developmental biology, physiology, ecology and environmental sciences, and as such is a valuable resource for those in Asian countries that share a similar flora and fauna. It also appeals to visitors interested in attending Japanese marine courses from countries around the world.
Author: Toshihide Nishimura
Publisher: Springer Nature
ISBN: 9811384533
Category : Medical
Languages : en
Pages : 194
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Book Description
This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku – Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Author: Albert Damon
Publisher: Oxford University Press, USA
ISBN:
Category : Social Science
Languages : en
Pages : 390
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Book Description
Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.
Author: Allan Toomingas
Publisher: CRC Press
ISBN: 143986697X
Category : Technology & Engineering
Languages : en
Pages : 299
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Book Description
In a clear and accessible presentation, Occupational Physiology focuses on important issues in the modern working world. Exploring major public health problems-such as musculoskeletal disorders and stress-this book explains connections between work, well-being, and health based on up-to-date research in the field. It provides useful methods for ris
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1548
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Abbreviations
Languages : en
Pages : 244
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Book Description
Issues for 1977-1979 include also Special List journals being indexed in cooperation with other institutions. Citations from these journals appear in other MEDLARS bibliographies and in MEDLING, but not in Index medicus.
Author:
Publisher:
ISBN:
Category : Health planning
Languages : en
Pages : 530
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Book Description
Author: Robert D. Warmbrodt
Publisher:
ISBN:
Category : Agricultural biotechnology
Languages : en
Pages : 488
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Book Description
