Published October, 2020
By Irena Levitan and Andreea Trache
Publisher: Elsevier (Academic Press Inc)
Rating:
Availability: Available

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Published October, 2020
By Shuo Wang
Publisher: Springer (Springer Verlag, Singapore)
Rating:
Availability: Available

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Published October, 2020
By Patric U. B. Vogel
Publisher: Springer (Springer Spektrum)
Rating: 1.00
Availability: Available

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Published October, 2020
By Ram Prasad, Basanta Kumara Behera and Shyambhavee Behera
Publisher: Springer (Springer Verlag, Singapore)
Rating:
Availability: Available

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Published October, 2020
By Marta Antonelli, Riccardo Valentini, John L. Sievenpiper and Katarzyna Dembska
Publisher: Springer (Springer Nature Switzerland AG)
Rating:
Availability: Available

Professors teaching in nutrition, food technology, food sociology, geography, global economics, food systems, agriculture and agronomy, and political science and international cooperation may find this to be a useful supplemental text in their courses.

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Published October, 2020
By Patric U. B. Vogel
Publisher: Springer (Springer Spektrum)
Rating: 1.00
Availability: Available

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Published October, 2020
By M.N.V. Prasad, Mirza Hasanuzzaman and Majeti Narasimha Vara Prasad
Publisher: Elsevier (Academic Press Inc)
Rating:
Availability: Available

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Published October, 2020
By Vassilios Raikos and Viren Ranawana
Publisher: Springer (Springer Nature Switzerland AG)
Rating:
Availability: Available

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Published October, 2020
By Toshihide Nishimura and Motonaka Kuroda
Publisher: Springer (Springer Verlag, Singapore)
Rating:
Availability: Available

This is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide.

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Published October, 2020
By Sabu Thomas, F.B Lewu, Tatiana Volova, Rakhimol K R, K R Rakhimol and R.K. Rakhimol
Publisher: Elsevier (Academic Press Inc)
Rating:
Availability: Available

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