Koku in food science and physiology: recent research on a key concept in palatability
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Singapore
Springer
[2019]
|
| Edition: | 2019 |
| Subjects: | |
| Online Access: | BTU01 HTW01 UBR01 Volltext |
| Physical Description: | 1 Online-Ressource (vii, 193 Seiten) Illustrationen |
| ISBN: | 9789811384530 |
| DOI: | 10.1007/978-981-13-8453-0 |
Staff View
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| dewey-full | 612 |
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| dewey-ones | 612 - Human physiology |
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| discipline | Biologie Medizin |
| doi_str_mv | 10.1007/978-981-13-8453-0 |
| edition | 2019 |
| format | Electronic eBook |
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| id | DE-604.BV046189762 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:37:44Z |
| institution | BVB |
| isbn | 9789811384530 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031569147 |
| oclc_num | 1197707929 |
| open_access_boolean | |
| owner | DE-634 DE-355 DE-BY-UBR DE-523 DE-11 |
| owner_facet | DE-634 DE-355 DE-BY-UBR DE-523 DE-11 |
| physical | 1 Online-Ressource (vii, 193 Seiten) Illustrationen |
| psigel | ZDB-2-SBL ZDB-2-SBL_2019_Fremddaten |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| record_format | marc |
| spelling | Koku in food science and physiology recent research on a key concept in palatability Toshihide Nishimura, Motonaka Kuroda, editors 2019 Singapore Springer [2019] © 2019 1 Online-Ressource (vii, 193 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Human Physiology Food Science Neurosciences Cell Physiology Nutrition Biochemistry, general Human physiology Food science Cell physiology Biochemistry Nishimura, Toshihide edt Kuroda, Motonaka edt Erscheint auch als Druck-Ausgabe 978-981-138-452-3 Erscheint auch als Druck-Ausgabe 978-981-138-454-7 Erscheint auch als Druck-Ausgabe 978-981-138-455-4 https://doi.org/10.1007/978-981-13-8453-0 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Koku in food science and physiology recent research on a key concept in palatability Human Physiology Food Science Neurosciences Cell Physiology Nutrition Biochemistry, general Human physiology Food science Cell physiology Biochemistry |
| title | Koku in food science and physiology recent research on a key concept in palatability |
| title_auth | Koku in food science and physiology recent research on a key concept in palatability |
| title_exact_search | Koku in food science and physiology recent research on a key concept in palatability |
| title_full | Koku in food science and physiology recent research on a key concept in palatability Toshihide Nishimura, Motonaka Kuroda, editors |
| title_fullStr | Koku in food science and physiology recent research on a key concept in palatability Toshihide Nishimura, Motonaka Kuroda, editors |
| title_full_unstemmed | Koku in food science and physiology recent research on a key concept in palatability Toshihide Nishimura, Motonaka Kuroda, editors |
| title_short | Koku in food science and physiology |
| title_sort | koku in food science and physiology recent research on a key concept in palatability |
| title_sub | recent research on a key concept in palatability |
| topic | Human Physiology Food Science Neurosciences Cell Physiology Nutrition Biochemistry, general Human physiology Food science Cell physiology Biochemistry |
| topic_facet | Human Physiology Food Science Neurosciences Cell Physiology Nutrition Biochemistry, general Human physiology Food science Cell physiology Biochemistry |
| url | https://doi.org/10.1007/978-981-13-8453-0 |
| work_keys_str_mv | AT nishimuratoshihide kokuinfoodscienceandphysiologyrecentresearchonakeyconceptinpalatability AT kurodamotonaka kokuinfoodscienceandphysiologyrecentresearchonakeyconceptinpalatability |