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  • Recent Research on a Key Concept in Palatability
    Toshihide Nishimura; Motonaka Kuroda
    978-981-13-8453-0
    2019
    Edition 1
    • The first scientific book focusing on the role of koku in food palatability
    • Discusses koku from a food science perspective
    • Describes the basic mechanism of koku enhancement

    €400

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