USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS-Reference-Cited by-同舟云学术

USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS

Published:2011-11-08 Issue:6 Volume:26 Page:429-435
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:

Author:

GOH FIONA XIN WEI,ITOHIYA YOICHI,SHIMOJO RYO,SATO TSUNEO,HASEGAWA KOJI,LEONG LAI PENG

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2011.00357.x/fullpdf

Reference20 articles.

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5. A comparison of basic taste modalities using a descriptive analysis technique for varying levels of sodium and KCl in two model soup systems;HOOGE;J. Sensory Studies,2010

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