Normal view MARC view ISBD view

Evaluating the palatability of fermented foods.

Fushiki, Tohru

Evaluating the palatability of fermented foods. [electronic resource] - Bioscience, biotechnology, and biochemistry Aug 2019 - 1417-1421 p. digital

Publication Type: Journal Article; Review

ISSN: 1347-6947

Standard No.: 10.1080/09168451.2018.1554425 doi

Subjects--Topical Terms:
Cheese
Fermented Foods
Humans
Multivariate Analysis
Taste
Wine

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)