Profesyonel çevirmenler, işletmeler, web sayfaları ve erişimin serbest olduğu çeviri havuzlarından.
==references==notescitations* flavor chemistry: thirty years of progress by roy teranishi, emily l. wick, irwin hornstein; article: umami and food palatability, by shizuko yamaguchi and kumiko ninomiya.
* flavor chemistry: thirty years of progress by roy teranishi, emily l. wick, irwin hornstein; article: umami and food palatability, by shizuko yamaguchi and kumiko ninomiya.