Produkt
KlappentextThis 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.
Zusammenfassung
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
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
Details
ISBN/GTIN978-981-13-8455-4
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2020
Erscheinungsdatum16.10.2020
Auflage1st ed. 2019
Seiten193 Seiten
SpracheEnglisch
IllustrationenVII, 193 p. 80 illus., 46 illus. in color.
Artikel-Nr.49042757
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