「コク」の食品科学・生理学
Koku in Food Science and Physiology
Recent Research on a Key Concept in Palatability
Nishimura, Toshihide (EDT)
Kuroda, Motonaka (EDT)
- 出版社：Springer
- 出版年月：2019年 09月
- ISBN：9789811384523
- 装丁：HRD
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装丁について
- 言語：ENG
- 巻数・ページ数：190 p.
- DDC分類：612
- 内容紹介：
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New in softcover. Hardcover was published in 2019. 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.