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

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Nishimura, Toshihide (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Kuroda, Motonaka (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Human physiology.; Food-Biotechnology.; Neurosciences.; Cell physiology.; Nutrition .; Biochemistry.; Human Physiology.; Food Science.; Cell Physiology.; Nutrition.; Biochemistry, general.

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. Koku may be defined as the sensa...