The Handbook of Temporal Dominance on Sensations

The Handbook of Temporal Dominance on Sensations
Author: Pascal Schlich,Mara Virginia Galmarini
Publsiher: Woodhead Publishing
Total Pages: 256
Release: 2021-08-15
ISBN 10: 9780128172285
ISBN 13: 0128172282
Language: EN, FR, DE, ES & NL

The Handbook of Temporal Dominance on Sensations Book Review:

The Handbook of Temporal Dominance of Sensations explores the use of Temporal Dominance of Sensations (TDS) as a tool to understand the dynamic perception of food products as a whole. The method is based on the choice of a series of attributes all along consumption, having the premise that the selected attribute is the one that dominates perception at that given moment. This allows scientists to identify sequences of sensations which describe the products. The Handbook of Temporal Dominance of Sensations explains how to prepare a TDS experiment, provides details on the several available methods for data analysis, presents new versions for the method such as Dual-TDS, Hold-on, and On/Off TDS. Protocols including the measurement of other variables, such as liking, satiation, or the change in the perceived emotions, are also covered. The book suggests adaptations to multiple-intakes to assess consumption of a full food portion and outlines special protocols designed to better understand food pairing. Sensory and consumer scientists and engineers working in the food, beverage, pharmaceutical and cosmetics industries, statisticians and sensometricians producing or using sensory data, students and academics in the field of sensory science are sure to find this a welcome addition to their libraries. Presents new methods and protocols derived from TDS Contains in-depth explanations of statistical analyses used for TDS data, including new methods developed by the authors Provides practical guidance for designing TDS experiments Compares functionalities of different software Offers an in-depth comparison of TDS to other dynamic sensory methods

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publsiher: CRC Press
Total Pages: 894
Release: 2021-06-09
ISBN 10: 0429528442
ISBN 13: 9780429528446
Language: EN, FR, DE, ES & NL

Handbook of Molecular Gastronomy Book Review:

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author: Fidel Toldrá,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 1020
Release: 2021-03-30
ISBN 10: 1000342034
ISBN 13: 9781000342031
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods Analysis Book Review:

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer Driven New Product Development Book Review:

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Handbook of Food Structure Development

Handbook of Food Structure Development
Author: Fotis Spyropoulos,Aris Lazidis,Ian Norton
Publsiher: Royal Society of Chemistry
Total Pages: 498
Release: 2019-10-17
ISBN 10: 1788019059
ISBN 13: 9781788019057
Language: EN, FR, DE, ES & NL

Handbook of Food Structure Development Book Review:

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Handbook of Olfaction and Gustation

Handbook of Olfaction and Gustation
Author: Richard L. Doty
Publsiher: John Wiley & Sons
Total Pages: 1240
Release: 2015-05-11
ISBN 10: 1118971744
ISBN 13: 9781118971741
Language: EN, FR, DE, ES & NL

Handbook of Olfaction and Gustation Book Review:

The largest collection of basic, clinical, and applied knowledge onthe chemical senses ever compiled in one volume, the third editionof Handbook of Olfaction and Gustation encompassrecent developments in all fields of chemosensory science,particularly the most recent advances in neurobiology,neuroscience, molecular biology, and modern functional imagingtechniques. Divided into five main sections, the text covers thesenses of smell and taste as well as sensory integration,industrial applications, and other chemosensory systems. This isessential reading for clinicians and academic researchersinterested in basic and applied chemosensory perception.

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2012-05-29
ISBN 10: 1118352459
ISBN 13: 9781118352458
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

The Extra Virgin Olive Oil Handbook

The Extra Virgin Olive Oil Handbook
Author: Claudio Peri
Publsiher: John Wiley & Sons
Total Pages: 366
Release: 2014-04-14
ISBN 10: 1118460456
ISBN 13: 9781118460450
Language: EN, FR, DE, ES & NL

The Extra Virgin Olive Oil Handbook Book Review:

The Extra-Virgin Olive Oil Handbook According to European legislation, extra-virgin is the top grade of olive oils. It has superior health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of the world's olive oil, but the constant increase of demand for extra-virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra-virgin oils. As a consequence, a new segment ??? excellent extra-virgin olive oils ??? is increasingly attracting the attention of the market and earning consumers’ preference. The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil's composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenientm sections focusing on extra-virgin olive oil as a product, the process by which it is made and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil. This book is aimed at people involved in the industrial production as well as in the marketing and use of extra-virgin olive oil who are looking for practical information that avoids overly academic language but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra-virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations in a simple, clear yet precise and up-to-date way.

Springer Handbook of Odor

Springer Handbook of Odor
Author: Andrea Büttner
Publsiher: Springer
Total Pages: 1151
Release: 2017-02-28
ISBN 10: 3319269321
ISBN 13: 9783319269320
Language: EN, FR, DE, ES & NL

Springer Handbook of Odor Book Review:

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Quality Determinants In Coffee Production

Quality Determinants In Coffee Production
Author: Lucas Louzada Pereira,Taís Rizzo Moreira
Publsiher: Springer Nature
Total Pages: 443
Release: 2020-12-11
ISBN 10: 3030544370
ISBN 13: 9783030544379
Language: EN, FR, DE, ES & NL

Quality Determinants In Coffee Production Book Review:

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.

The Contribution of Food Oral Processing

The Contribution of Food Oral Processing
Author: Susana Fiszman,Amparo Tarrega
Publsiher: MDPI
Total Pages: 110
Release: 2021-01-20
ISBN 10: 3039368346
ISBN 13: 9783039368341
Language: EN, FR, DE, ES & NL

The Contribution of Food Oral Processing Book Review:

When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages
Author: Hildegarde Heymann,Susan E. Ebeler
Publsiher: Academic Press
Total Pages: 280
Release: 2016-11-23
ISBN 10: 0128027479
ISBN 13: 9780128027479
Language: EN, FR, DE, ES & NL

Sensory and Instrumental Evaluation of Alcoholic Beverages Book Review:

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Time Dependent Measures of Perception in Sensory Evaluation

Time Dependent Measures of Perception in Sensory Evaluation
Author: Joanne Hort,Sarah E. Kemp,Tracey Hollowood
Publsiher: John Wiley & Sons
Total Pages: 456
Release: 2017-03-20
ISBN 10: 0470671386
ISBN 13: 9780470671382
Language: EN, FR, DE, ES & NL

Time Dependent Measures of Perception in Sensory Evaluation Book Review:

16.3 Relative Merits of Time-Dependent Measures of Perception -- 16.4 Complementary use of Time-Dependent and Single-point Measures of Perception -- 16.5 Current Developments in Time-Dependent Measures of Perception -- 16.6 The Future -- 16.7 Conclusion -- References -- Index -- End User License Agreement

Stevens Handbook of Experimental Psychology and Cognitive Neuroscience Sensation Perception and Attention

Stevens  Handbook of Experimental Psychology and Cognitive Neuroscience  Sensation  Perception  and Attention
Author: Anonim
Publsiher: John Wiley & Sons
Total Pages: 992
Release: 2018-02-12
ISBN 10: 1119174074
ISBN 13: 9781119174073
Language: EN, FR, DE, ES & NL

Stevens Handbook of Experimental Psychology and Cognitive Neuroscience Sensation Perception and Attention Book Review:

II. Sensation, Perception & Attention: John Serences (Volume Editor) (Topics covered include taste; visual object recognition; touch; depth perception; motor control; perceptual learning; the interface theory of perception; vestibular, proprioceptive, and haptic contributions to spatial orientation; olfaction; audition; time perception; attention; perception and interactive technology; music perception; multisensory integration; motion perception; vision; perceptual rhythms; perceptual organization; color vision; perception for action; visual search; visual cognition/working memory.)

The Oxford Handbook of Positive Psychology

The Oxford Handbook of Positive Psychology
Author: Shane J. Lopez,C. R. Snyder
Publsiher: Oxford University Press
Total Pages: 709
Release: 2011-10-13
ISBN 10: 0199862168
ISBN 13: 9780199862160
Language: EN, FR, DE, ES & NL

The Oxford Handbook of Positive Psychology Book Review:

This book is the definitive text in the field of positive psychology, the scientific study of what makes people happy. The handbook's international slate of renowned authors summarizes and synthesizes lifetimes of research, together illustrating what has worked for people across time and cultures. Now in paperback, this second edition provides both the current literature in the field and an outlook on its future.

Handbook of Epilepsy Treatment

Handbook of Epilepsy Treatment
Author: Simon Shorvon
Publsiher: John Wiley & Sons
Total Pages: 434
Release: 2010-12-03
ISBN 10: 9781444340808
ISBN 13: 1444340808
Language: EN, FR, DE, ES & NL

Handbook of Epilepsy Treatment Book Review:

Make your way through the epilepsy maze Epilepsy is a complex neurological condition. There are many modern treatment options, and treatment should nowadays be tailored to an individual patient. But identification of the best therapy can be a labyrinthine process. The Handbook of Epilepsy Treatment provides a practical pathfinder for treating epilepsy based on published evidence and the author’s 30 years of specialist clinical experience. Direct in style but comprehensive in content, with ample tables and summaries, the Handbook of Epilepsy Treatment covers: Treatment of the different forms and causes of epilepsy Treatment in the different commonly encountered clinical situations Treatment in children, in adults, in the elderly, in women, in epilepsy syndromes and in those with special needs and requirements Epilepsy drugs – their pharmacology, kinetics, side effects, effectiveness and practical usage in the clinic Epilepsy surgery – the various types, the indications, assessment and outcome A succinct pharmacopeia summarizes the entire range of anti-epileptic medications with emphasis on effective prescribing in the clinical setting. The Handbook of Epilepsy Treatment will help you and your patient find the best path to control epilepsy for each individual’s situation.

The Handbook of Multisensory Processes

The Handbook of Multisensory Processes
Author: Gemma Calvert,Charles Spence,Department of Experimental Psychology Charles Spence,Barry E. Stein,Professor and Chair Barry E Stein
Publsiher: MIT Press
Total Pages: 915
Release: 2004
ISBN 10: 9780262033213
ISBN 13: 0262033216
Language: EN, FR, DE, ES & NL

The Handbook of Multisensory Processes Book Review:

Research is suggesting that rather than our senses being independent, perception is fundamentally a multisensory experience. This handbook reviews the evidence and explores the theory of broad underlying principles that govern sensory interactions, regardless of the specific senses involved.

Sensory Panel Management

Sensory Panel Management
Author: Lauren Rogers
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2017-10-26
ISBN 10: 0081011156
ISBN 13: 9780081011157
Language: EN, FR, DE, ES & NL

Sensory Panel Management Book Review:

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Handbook of Neurological Examination

Handbook of Neurological Examination
Author: Kumar Navneet
Publsiher: PHI Learning Pvt. Ltd.
Total Pages: 135
Release: 2022
ISBN 10: 8120342763
ISBN 13: 9788120342767
Language: EN, FR, DE, ES & NL

Handbook of Neurological Examination Book Review:

Stevens Handbook of Experimental Psychology Sensation and Perception

Stevens  Handbook of Experimental Psychology  Sensation and Perception
Author: Steven Yantis
Publsiher: John Wiley and Sons
Total Pages: 816
Release: 2004-02-05
ISBN 10: 9780471650140
ISBN 13: 0471650145
Language: EN, FR, DE, ES & NL

Stevens Handbook of Experimental Psychology Sensation and Perception Book Review:

Now available in paperback. This revised and updated edition of the definitive resource for experimental psychology offers comprehensive coverage of the latest findings in the field, as well as the most recent contributions in methodology and the explosion of research in neuroscience. Volume One: Sensation and Perception focuses on sensory experience and complex learned perceptions through modalities such as vision, touch, smell, and hearing.