Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup-Reference-Cited by-同舟云学术

Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup

Published:1984-01 Issue:1 Volume:49 Page:82-85
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

YAMAGUCHI SHIZUKO,TAKAHASHI CHIKAHITO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13675.x/fullpdf

Reference14 articles.

1. The Exploration and Exploitation of Response Surfaces: Some General Considerations and Examples

2. Multi-Factor Experimental Designs for Exploring Response Surfaces

3. S.L. Galvin, 1948 . The taste of monosodium glutamate and other amino acid salts in dilute solutions, p.39 . Proceedings of the Symposium on the Flavor and Acceptability of Monosodium Glutamate. Quatermaster Food & Container Institute, Chicago.

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