Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-?-Aromatic Amino Acids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11483.x/fullpdf
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3. R P Carpenter, DH Lyon, and TA. Hasdell, 2000 . Guidelines for sensory analysis in food product development and quality control . Gaithersburg, Md.: Aspen Publishers. 210 p.
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