Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability
by
 
Nishimura, Toshihide. editor.

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.

Subject Term
: 
Human physiology.
 
Food—Biotechnology.
 
Neurosciences.
 
Nutrition   .
 
Biochemistry.

Added Author
: 
Nishimura, Toshihide.
 
Kuroda, Motonaka.

Added Corporate Author
: 
SpringerLink (Online service)

Electronic Access
: 
https://doi.org/10.1007/978-981-13-8453-0


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book484400-1001ONLINEElektronik Kütüphane