Umami : a basic taste : physiology, biochemistry, nutrition, food science / edited by Yojiro Kawamura, Morley R. Kare.
Material type:
TextSeries: Food science and technology ; 20 | Food science and technology (Marcel Dekker, Inc.) ; 20.Publication details: New York : M. Dekker, c1987.Description: xiv, 649 p. : ill. ; 24 cmISBN: - 0824776364
- 612/.31 19
- QP562.G5 U46 1987
| Item type | Current library | Call number | Copy number | Status | Barcode | |
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Loan - Normal on open shelf
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UOE Main Library Open shelf | TX553.A3 U46 1987 (Browse shelf(Opens below)) | 30001000 | Available | 30001000 |
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| TX553.A3 C73 1983 CRC handbook of nutritional supplements / | TX553.A3 P7 Principles for the safety assessment of food additives and contaminants in food. | TX553.A3 P7 Principles for the safety assessment of food additives and contaminants in food. | TX553.A3 U46 1987 Umami : | TX553.F53 U53 1983 Unconventional sources of dietary fiber : | TX553.F53 U53 1983 Unconventional sources of dietary fiber : | TX553.F53 U53 1983 Unconventional sources of dietary fiber : |
Proceedings of the First International Symposium on Umami, held Oct. 7-10, 1985, Lihue, Kauai, Hawaii.
Includes bibliographies and index.
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