CHEMICAL SPECIFICITY IN GENETICAL DIFFERENCES OF TASTE SENSITIVITY
- 1 January 1949
- journal article
- research article
- Published by Wiley in Annals of Eugenics
- Vol. 15 (1), 32-45
- https://doi.org/10.1111/j.1469-1809.1949.tb02420.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- THE ANTITHYROID EFFECT OF CERTAIN FOODS IN MAN AS DETERMINED WITH RADIOACTIVE IODINE1Endocrinology, 1948
- SENSORY THRESHOLDS FOR SOLUTIONS OF PHENYL‐THIO‐CARBAMIDE: RESULTS OF TESTS ON A LARGE SAMPLE, MADE BY R. A. FISHERAnnals of Eugenics, 1946
- FURTHER STUDIES ON THE CHEMICAL NATURE OF COMPOUNDS WHICH INHIBIT THE FUNCTION OF THE THYROID GLAND11Endocrinology, 1945
- TASTE DIFFERENCES IN COMPOUNDS HAVING THE NCS LINKAGECanadian Journal of Research, 1942
- Taste-testing the Anthropoid ApesNature, 1939
- A SULPHUR-CONTAINING SUBSTANCE FROM THE SEED OF CONRINGIA ORIENTALISECanadian Journal of Research, 1938
- Genetics of Sensory Thresholds: Individual Taste Reactions for Different SubstancesProceedings of the National Academy of Sciences, 1935
- Genetics of Sensory Thresholds: Taste for Phenyl Thio CarbamideProceedings of the National Academy of Sciences, 1932
- The Relationship between Chemical Constitution and TasteProceedings of the National Academy of Sciences, 1932