Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability
1st ed. 2019. - Singapore: Springer Singapore, Imprint: Springer, 2019
Online
Sammelwerk, Elektronische Ressource
- 1 Online-Ressource (VII, 193 p. 80 illus., 46 illus. in color)
Ermittle Ausleihstatus...
Titel: |
Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability
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Verantwortlichkeitsangabe: | edited by Toshihide Nishimura, Motonaka Kuroda |
Autor/in / Beteiligte Person: | Nishimura, Toshihide ; Kuroda, Motonaka |
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Ausgabe: | 1st ed. 2019 |
Veröffentlichung: | Singapore: Springer Singapore, Imprint: Springer, 2019 |
Medientyp: | Sammelwerk |
Datenträgertyp: | Elektronische Ressource |
Umfang: | 1 Online-Ressource (VII, 193 p. 80 illus., 46 illus. in color) |
ISBN: | 9789811384530 |
DOI: | 10.1007/978-981-13-8453-0 |
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