Bolliet (43 results)

Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Softcover. Condition: Bon. Ancien livre de bibliothèque avec équipements. Edition 2002. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 2002. Ammareal gives back up to 15% of this item's net price to charity organizations.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Edit. Nathan / HER 2000 in-8° broché 349 pages index, bibliogr., très bon état,

Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condition: very good. Envoi rapide et soigné.

Paperback. Condition: New. Print on Demand. This book delves into the gripping history of antiseptic wound dressings, tracing their evolution from ancient practices to the groundbreaking methods developed by renowned surgeons Beau, Lister, and Guà rin. The author meticulously examines the contributions of each surgeon, highlighting the strengths and limitations of their respective techniques and their influence on the field of antiseptics. The book provides a comprehensive analysis of the antiseptic methods employed by these pioneers, including the use of tar, carbolic acid, and cotton. It explores the theoretical foundations behind their approaches and their practical applications in the treatment of wounds. The author also discusses the evolution of antiseptic practices over time, showcasing the impact of Pasteur's germ theory and the subsequent advancements in surgical techniques. The book not only serves as a historical account but also offers a valuable perspective on the ongoing quest for effective wound management. It underscores the significance of preventing infection and promoting wound healing, emphasizing the crucial role of antiseptic techniques in modern surgical practice. Through its in-depth exploration of the subject, the book sheds light on the enduring impact of antiseptics on the history of surgery, cementing their place as indispensable tools in the fight against infection. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Couverture souple. Condition: bon. RO40212481: 2000. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 350 pages. Annotations en page de garde. . . . Classification Dewey : 301-Sociologie.

Condition: New.

Condition: New.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New. In.

Hardcover. Condition: New.

Condition: NEW.

Condition: As New. Unread book in perfect condition.

Condition: New. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Num Pages: 312 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 178 x 252 x 19. Weight in Grams: 686. . 2016. 1st Edition. Hardcover. . . . .

Hardcover. Condition: new. Hardcover. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condition: New. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

Hardcover. Condition: Brand New. 1st edition. 312 pages. 10.00x7.00x0.50 inches. In Stock.

Condition: New. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct fro.

Condition: New. Brand new! Please provide a physical shipping address.

Condition: New. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Num Pages: 312 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 178 x 252 x 19. Weight in Grams: 686. . 2016. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Buch. Condition: Neu. Neuware - Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world.Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future.This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

Hardcover. Condition: new. Hardcover. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.