Koku in food science and physiology: recent research on a key concept in palatability
Éditeur :
Springer Verlag, Singapore
ISBN :
9789811384554
Date de publication :
16 oct. 2020
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
This is the first book to explore the science underlying the concept of “kokuâ€, 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.