| 000 | 00985nam a2200313#a 4500 | ||
|---|---|---|---|
| 001 | 0000017983 | ||
| 003 | NIH | ||
| 005 | 20240220140553.0 | ||
| 008 | 240220s1987 xx 000 0 eng d | ||
| 020 | _a0824776364 | ||
| 040 | _aIMR | ||
| 041 | _aeng | ||
| 050 | _aWI210 | ||
| 090 |
_aWI210 _buma 1987 |
||
| 245 | 0 |
_aUmami: _ba basic taste : physiology, biochemistry, nutrition, food science/ _cedited by Yojiro Kawamura and Morley R. Kare |
|
| 260 |
_aNew York: _bMarcel Dekker, _c1987 |
||
| 300 |
_axiv, 649p.: _bill.; _c23cm |
||
| 490 |
_aFood science and technology _v20 |
||
| 500 | _aSumbangan daripada Unit Pemakanan | ||
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 1 | 0 |
_aFlavor _vCongresses |
| 650 | 2 | 0 |
_aMonosodium glutamate _xPhysiological effect _vCongresses |
| 650 | 2 | 0 |
_aTaste _vCongresses |
| 650 | 2 | 0 | _aUmami (Taste) |
| 700 | _aKare, Morley R. | ||
| 700 | _aKawamura, Yojiro | ||
| 830 |
_aFood science and technology _v20 |
||
| 942 | _cOS | ||
| 999 |
_c13183 _d13183 |
||