SpringerLink (Online service), Nishimura, T., & Kuroda, M. (2019). Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability (1st ed. 2019.). Springer Singapore : Imprint: Springer. https://doi.org/10.1007/978-981-13-8453-0
Παραπομπή σε μορφή Chicago (17η εκδ.)SpringerLink (Online service), Toshihide Nishimura, και Motonaka Kuroda. Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. 1st ed. 2019. Singapore: Springer Singapore : Imprint: Springer, 2019. https://doi.org/10.1007/978-981-13-8453-0.
Παραπομπή σε μορφή MLA (8th εκδ.)SpringerLink (Online service), et al. Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. 1st ed. 2019. Springer Singapore : Imprint: Springer, 2019. https://doi.org/10.1007/978-981-13-8453-0.
