Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Review
Koku Perception Involved in Food Palatability
― Its Formation Mechanisms and Application in Cooking Process ―
Toshihide NISHIMURA
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2024 Volume 57 Issue 3 Pages 159-165

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