Search Results for Kuroda, Motonaka.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dKuroda$00252C$002bMotonaka.$0026te$003dILS$0026ps$003d300?2026-05-11T12:47:55ZKokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Scienceent://SD_ILS/0/SD_ILS:6043302026-05-11T12:47:55Z2026-05-11T12:47:55ZAuthor Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-99-8303-2">https://doi.org/10.1007/978-981-99-8303-2</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Koku in Food Science and Physiology Recent Research on a Key Concept in Palatabilityent://SD_ILS/0/SD_ILS:4844002026-05-11T12:47:55Z2026-05-11T12:47:55ZAuthor Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-981-13-8453-0">https://doi.org/10.1007/978-981-13-8453-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Food proteins and peptides : chemistry, functionality, interactions, and commercializationent://SD_ILS/0/SD_ILS:5420742026-05-11T12:47:55Z2026-05-11T12:47:55ZAuthor Hettiarachchy, Navam S.<br/>Preferred Shelf Number TP453 .P7 F664 2012<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420093421">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>