Koku in Food Science and Physiology
Recent Research on a Key Concept in Palatability
Häftad, Engelska, 2020
2 809 kr
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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.
Produktinformation
- Utgivningsdatum2020-10-16
- Mått155 x 235 x 11 mm
- Vikt361 g
- FormatHäftad
- SpråkEngelska
- Antal sidor193
- FörlagSpringer Verlag, Singapore
- ISBN9789811384554