"eBook ISBN","Title","Subtitle","Authors/editors","Copyright year","Edition","DOI","Price (EUR)","Additional info"
"978-981-13-8453-0","Koku in Food Science and Physiology","Recent Research on a Key Concept in Palatability","Toshihide Nishimura; Motonaka Kuroda",2019,"1","https://doi.org/10.1007/978-981-13-8453-0",400,""