Biblioteca CRAI Dulce Chacón - Universidad Europea de Madrid

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Koku in Food Science and Physiology : Recent Research on a Key Concept in Palatability / edited by Toshihide Nishimura, Motonaka Kuroda.

by Nishimura, Toshihide, editor | Kuroda, Motonaka, editor.

Edition: 1st ed. 2019.Material type: bookE-book Publisher: Singapore : Springer International Publishing, 2019
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) QP456 2019 EB reference

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The Sense of Taste . Of Genes, Molecules and the Fascinating Biology of One of the Most Fundamental Senses / by Petra Schling

by Schling, Petra, autor.

Edition: First edition 2021Material type: bookE-book Publisher: Wiesbaden : Springer International Publishing, 2021Copyright date: 2021
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) QP456 2021 EB reference

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The Pharmacology of Taste / edited by R. Kyle Palmer, Guy Servant

by Palmer, R. Kyle, editor literario | Servant, Guy, editor literario.

Edition: 1st edition 2022Source: Springer Nature eBookMaterial type: bookE-book Publisher: Cham : Springer International Publishing, 2022
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) QP456 2022 EB reference

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Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science / edited by Motonaka Kuroda

Edition: 1st ed. 2024Material type: bookE-book Publisher: Singapore : Springer Nature Singapore, 2024
Online access: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)Digital Resources
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Acceso Electrónico (UEM) QP456 2024 EB reference

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