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Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
Paper
図書
Motonaka Kuroda, editor
Springer
[2024]
<PC25-D45>
National Diet Library
DDC
612.8/7
Delicious : the evolution of flavor and how it made us human
Delicious : the evolution of flavor and how it made us human
Paper
図書
Rob Dunn and Monica Sanchez
Princeton University Press
[2021]
<SC71-D32>
National Diet Library
Other Libraries in Japan
DDC
612.8/7
Koku in food science and physiology : recent research on a key concept in palatability
Koku in food science and physiology : recent research on a key concept in palatability
Paper
図書
Toshihide Nishimura, Motonaka Kuroda, editors.
Springer
[2019]
<PC25-D1>
National Diet Library
Other Libraries in Japan
DDC
612.8/7
Chemistry of taste : mechanisms, behavior, and mimics. : 219th national meeting of the American Chemical Society : Mar 2000, San Francisco, CA. (ACS Symposium Series ; 825)
Chemistry of taste : mechanisms, behavior, and mimics. : 219th national meeting of the American Chemical Society : Mar 2000, San Francisco, CA. (ACS Symposium Series ; 825)
Paper
図書
American Chemical Society
c2002.
<M17-03-5164>
National Diet Library
DDC
612.8/7
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