Symposium

Taste and Food Habits

March 17,1999 (Tokyo)

What is the palatability for animals? Toru Fushiki, Graduate School of Agriculture, Kyoto University
The evolution of mammals and the change of food habits well-adapted to the environment. Mitsuko Masui, Faculty of Veterinary Sciences, Azabu University
Food habit, saliva and taste: Induction of salivary proteins by foods. Yuzo Ninomiya, Department of Oral Physiology, Asahi University School of Dentistry
Chemosensory responses of fishes to amino acids. Takayuki Shoji, Graduate School of Pharmaceutical Sciences, Hokkaido University
Relation between feeding strategy and gustation in primates. Yoshikazu Ueno, Center for Experimental Plants and Animals, Hokkaido University
Morphology of sensory appratus in the oral cavity and gut. Toshihiko Iwanaga, Graduate School of Veterinary Medicine, Hokkaido University
Food habits and function of mammalian digestive tract. Takashi Sakata, Faculty of Science and Technology, Ishinomaki Senshu University

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