Kuroda, Motonaka.
Overview
| Works: | 1 works in 2 publications in 1 languages | |
|---|---|---|
Titles
Kokumi substance as an enhancer of kokubiochemistry, physiology, and food science /
by:
Kuroda, Motonaka.; SpringerLink (Online service)
(Electronic resources)
Koku in food science and physiologyrecent research on a key concept in palatability /
by:
Kuroda, Motonaka.; Nishimura, Toshihide.; SpringerLink (Online service)
(Electronic resources)