Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability (Bog, Paperback / softback, Engelsk)
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Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability

(Bog, Paperback / softback, Engelsk)
Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability
Forlag: Springer Verlag, Singapore

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This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide.

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Alle detaljer

Forlag Springer Verlag, Singapore
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 2019 ed.
Udgivelsesdato 16-10-2020
Første udgivelsesår 2020
Illustrationer 46 Illustrations, color; 34 Illustrations, black and white; VII, 193 p. 80 illus., 46 illus. in color.
Fagredaktør Toshihide Nishimura, Motonaka Kuroda
Originalsprog Singapore
Sideantal 193
Indbinding Paperback / softback
Forlag Springer Verlag, Singapore
Sideoplysninger 193 pages, 46 Illustrations, color; 34 Illustrations, black and white; VII, 193 p. 80 illus., 46 ill
Mål 235 x 155
ISBN-13 / EAN-13 9789811384554