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Cover image for Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
Title:
Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
Author:
Nishimura, Toshihide. editor.
ISBN:
9789811384530
Edition:
1st ed. 2019.
Physical Description:
VII, 193 p. 80 illus., 46 illus. in color. online resource.
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