Arama Sonuçları Kuroda, Motonaka.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dKuroda$00252C$002bMotonaka.$0026ic$003dtrue$0026ps$003d300?dt=list2026-06-02T22:10:27ZKokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Scienceent://SD_ILS/0/SD_ILS:6043302026-06-02T22:10:27Z2026-06-02T22:10:27ZYazar Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <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: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Koku in Food Science and Physiology Recent Research on a Key Concept in Palatabilityent://SD_ILS/0/SD_ILS:4844002026-06-02T22:10:27Z2026-06-02T22:10:27ZYazar Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)<br/>Yer Numarası ONLINE<br/>Elektronik Erişim <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: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>Food proteins and peptides : chemistry, functionality, interactions, and commercializationent://SD_ILS/0/SD_ILS:5420742026-06-02T22:10:27Z2026-06-02T22:10:27ZYazar Hettiarachchy, Navam S.<br/>Yer Numarası TP453 .P7 F664 2012<br/>Elektronik Erişim <a href="https://www.taylorfrancis.com/books/9781420093421">Click here to view.</a><br/>Format: Kitap<br/>Durum Çevrimiçi Kütüphane~1<br/>