How Flavor Works: The Science of Taste and Aroma by Nak-Eon Choi (English) Paper
137,86 €
Preface xi About the Authors xiii 1 What is Taste?. 15 Sweetness is for identifying energy sources (Carbohydrates) 15 Umami is a tool used to search for proteins 22 Carbohydrates are for sweetness, proteins are for umami, but what are lipids for?.
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