Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability - - Books - Springer Verlag, Singapore - 9789811384554 - October 16, 2020
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Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability 2019 edition

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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.

193 pages, 75 Tables, color; 46 Illustrations, color; 34 Illustrations, black and white; VII, 193 p.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 16, 2020
ISBN13 9789811384554
Publishers Springer Verlag, Singapore
Pages 193
Dimensions 150 × 220 × 10 mm   ·   384 g
Editor Kuroda, Motonaka
Editor Nishimura, Toshihide

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