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.
Added Corporate Author:
Electronic Access:
https://doi.org/10.1007/978-981-13-8453-0Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 484400-1001 | ONLINE | Searching... | Searching... |