Koku in food science and physiology : recent research on a key concept in palatability

Author(s)

Bibliographic Information

Koku in food science and physiology : recent research on a key concept in palatability

Toshihide Nishimura, Motonaka Kuroda, editors

Springer, c2019

Available at  / 4 libraries

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Note

Includes bibliographical references

Details

  • NCID
    BB29160225
  • ISBN
    • 9789811384523
  • Country Code
    si
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Singapore
  • Pages/Volumes
    vii, 193 p.
  • Size
    25 cm
  • Subject Headings
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