Influence of glutamic acid or its salts on the sensory characteristics of a chicken broth: reduction of sodium intake-Reference-Cited by-同舟云学术

Influence of glutamic acid or its salts on the sensory characteristics of a chicken broth: reduction of sodium intake

Published:1989-01 Issue:3 Volume:1 Page:93-101
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Daget Nicole,Guion Philippe

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

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4. Evaluation of certain food additives and contaminants, 31st report;Fao/Who Expert Committee on Food Additives,1987

5. MSG's power to perk up food;Girardot;Food Engineering,1954

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