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- 2011029170 contributor B12133998.
- 2011029170 created "c2012.".
- 2011029170 date "2012".
- 2011029170 date "c2012.".
- 2011029170 dateCopyrighted "c2012.".
- 2011029170 description "Includes bibliographical references (p. 243-255) and index.".
- 2011029170 extent "xiii, 267 p. :".
- 2011029170 identifier "9780231159104 (cloth : alk. paper)".
- 2011029170 identifier "9780231159111 (pbk.)".
- 2011029170 identifier "9780231530316 (e-book)".
- 2011029170 issued "2012".
- 2011029170 issued "c2012.".
- 2011029170 language "eng".
- 2011029170 publisher "New York : Columbia University Press,".
- 2011029170 subject "612.8 23".
- 2011029170 subject "Brain physiology.".
- 2011029170 subject "Flavor.".
- 2011029170 subject "Olfactory Perception physiology.".
- 2011029170 subject "QP456 .S56 2012".
- 2011029170 subject "Smell Physiological aspects.".
- 2011029170 subject "Taste Perception physiology.".
- 2011029170 subject "Taste Physiological aspects.".
- 2011029170 subject "WV 301".
- 2011029170 title "Neurogastronomy : how the brain creates flavor and why it matters / Gordon M. Shepherd.".
- 2011029170 type "text".