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| Chapter title |
Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages
|
|---|---|
| Chapter number | 4 |
| Book title |
Koku in Food Science and Physiology
|
| Published by |
Springer, Singapore, January 2019
|
| DOI | 10.1007/978-981-13-8453-0_4 |
| Book ISBNs |
978-9-81-138452-3, 978-9-81-138453-0
|
| Authors |
Toshihide Nishimura, Ai Egusa Saiga, Nishimura, Toshihide, Saiga, Ai Egusa |