Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability

Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability 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. Wydawnictwo: Springer Rok wydania: 2020 Okładka: miękka Liczba stron: 193 Wymiary: 23.5 x 15.5 cm Ilustracje: 46 Illustrations, color; 34 Illustrations, black and white; VII, 193 p. 80 illus., 46 illus. in color. Język: angielski ISBN: 9789811384554