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Taste and flavor perception

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dc.contributor.authorÖzer, E.Z.
dc.contributor.authorÇevik, A.
dc.date.accessioned2025-01-24T07:16:18Z
dc.date.available2025-01-24T07:16:18Z
dc.date.issued2024
dc.identifier.doifoi:19075
dc.identifier.endpage366
dc.identifier.isbn[9783631928301, 9783631922040]
dc.identifier.scopus2-s2.0-85214189029
dc.identifier.startpage359
dc.identifier.urihttps://hdl.handle.net/20.500.12597/33985
dc.language.isoen
dc.publisherPeter Lang AG
dc.relation.ispartofContemporary Studies and Theories in Gastronomy and Food Science
dc.relation.ispartofseriesContemporary Studies and Theories in Gastronomy and Food Science
dc.titleTaste and flavor perception
dc.typeBook Chapter
dspace.entity.typeScopus
local.indexed.atScopus
person.affiliation.nameKastamonu University
person.affiliation.nameKastamonu University
person.identifier.scopus-author-id58921765300
person.identifier.scopus-author-id59501588600

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