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Sensory Evaluation of a Low-salt Menu Created with Umami, Similar to Savory, Substance

  • Ishida M
  • Tezuka H
  • Hasegawa T
  • et al.
Nippon Eiyo Shokuryo Gakkaishi (2011) 64(5) 305-311
DOI: 10.4327/jsnfs.64.305
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Ishida, M., Tezuka, H., Hasegawa, T., Cao, L., Imada, T., Kimura, E., … Arai, H. (2011). Sensory Evaluation of a Low-salt Menu Created with Umami, Similar to Savory, Substance. Nippon Eiyo Shokuryo Gakkaishi, 64(5), 305–311. https://doi.org/10.4327/jsnfs.64.305

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