Umami:  a basic taste : physiology, biochemistry, nutrition, food science/ 
edited by Yojiro Kawamura and Morley R. Kare 
 - New York:  Marcel Dekker,  1987 
 - xiv, 649p.:  ill.;  23cm 
 - Food science and technology  20 .
 - Food science and technology  20 .
<br/><br/> Sumbangan daripada Unit Pemakanan 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0824776364 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavor--Congresses<br/>Monosodium glutamate--Physiological effect--Congresses<br/>Taste--Congresses<br/>Umami (Taste)
<br/><br/><label>LC Class. No.: </label>WI210