Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science
Author:   Motonaka Kuroda
Publisher:   Springer Verlag, Singapore
Edition:   1st ed. 2024
ISBN:  

9789819983025


Pages:   296
Publication Date:   20 February 2024
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science


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Author:   Motonaka Kuroda
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   1st ed. 2024
Weight:   0.666kg
ISBN:  

9789819983025


ISBN 10:   9819983029
Pages:   296
Publication Date:   20 February 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Motonaka Kuroda has been a Corporate Fellow at Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., Japan, since 2021. His research interests include sensory science, molecular mechanism and food chemistry of flavor substances.  He has been a member of board of delegates at Japan Society for Bioscience, Biotechnology, and Agrochemistry since 2018, and a councilor of Japanese Association for the Study of Taste and Smell since 2019.  

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