Umami and Food Palatability
Author:
Affiliation:
1. Faculty of Applied Bioscience, Department of Nutritional Science, Tokyo University of Agriculture
2. Technical Committee, Umami Manufacturers Association of Japan, Tokyo, Japan
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/130/4/921S/24002873/4w04t00s921.pdf
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4. A flavor panel study of monosodium glutamate;Caul;Adv. Food Res.,1951
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