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 Japa

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and senso

Includes bibliographical references and index.