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Mouthfeel : how texture makes taste /

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Detaylı Bibliyografya
Yazar:	Mouritsen, Ole G. (Yazar)
Diğer Yazarlar:	Styrb�k, Klavs (Editör)
Materyal Türü:	Elektronik Ekitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	New York : Columbia University Press, 2017.
Konular:	Food texture. Taste. Food > Sensory evaluation. Food preferences. Cooking. Electronic books.
Online Erişim:	An electronic book accessible through the World Wide Web; click to view
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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