Our brain is a chef
Little neurogastronomy lessons
Is Seduction Reliant on Smelling Good? 120 keys to understanding smells
Book 20,00 €
Is Seduction Reliant on Smelling Good? 120 keys to understanding smells
Book 20,00 €
Taste, a matter of the nose? 80 facts to enhance our understanding of taste.
Book 19,00 €
Food Behaviours Consumer Choices and Nutritional Policies
Book 22,00 €
Cours de gastronomie moléculaire n°1 Culinary Science, Technology and Technique - How Are they Linked?
Book 19,80 €
Cours de gastronomie moléculaire n°2 Culinary Precisions
Book 19,80 €
Children's diet told to the parents Fifteen remarkable places across the world
Book 17,00 €
The global cow Genetics and the industrialization of living beings
Book 25,00 €
Transforming West Africa’s local milk Methods and keys to the development of mini-dairies
Cécile Broutin, Marie-Christine Goudiaby
Book 19,00 €
The Agrarian System at INRA A history of dissent
Book 39,00 €
Biodiversity and strategy A dynamic balance
Book 25,00 €
Agricultural robotics: part of the new deal? FIRA 2020 conclusions With 27 agricultural robot information sheets
Roland Lenain, Julie Peyrache, Alain Savary, Gaëtan Séverac
Book 25,00 €
Transforming West Africa’s local milk Methods and keys to the development of mini-dairies
Cécile Broutin, Marie-Christine Goudiaby
Book 19,00 €
The Agrarian System at INRA A history of dissent
Book 39,00 €
The amazing intelligence of birds
Hardback book 25,00 €
Features
Language(s): French
Publisher: Éditions Quae
Edition: 1st edition
Collection: Hors Collection
Published: 6 january 2022
Reference Book: 02808
Reference eBook [PDF]: 02808NUM
Reference eBook [ePub]: 02808EPB
EAN13 Book: 9782759234448
EAN13 eBook [PDF]: 9782759234455
EAN13 eBook [ePub]: 9782759234462
Interior: Colour
Format (in mm) Book: 160 x 240
Pages count Book: 192
Pages count eBook [PDF]: 192
Weight (in grammes): 430 (Book)
Size: 62 Mo (PDF), 13 Mo (ePub)
Vidéo
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Quel rôle joue le cerveau dans notre alimentation ?
Comment le cerveau représente-t-il la sensation de faim et de soif ? Comment fonctionne le système de la récompense ? Comment se construisent nos préférences alimentaires ? Ancien directeur du laboratoire de Neurobiologie de l'olfaction à INRAE, Roland Salesse nous explique les liens étroits entre le cerveau et la nutrition.