Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability / edited by Toshihide Nishimura, Motonaka Kuroda.
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. Koku may be defined as the sensation that...
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