かつおだしの摂取経験の違いがかつおだしを用いた減塩料理の嗜好性に与える影響
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- Material Type
- 記事
- Author/Editor
- 藤原 佳史都倉 孝之亀岡 恵子
- Alternative Title
- Influence of Previous Dietary Experience with Katsuobushi Stock on the Palatability of Reduced-salt Dishes Prepared Using Katsuobushi Stock
- Periodical title
- 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
- No. or year of volume/issue
- 51(5):2018.10
- Volume
- 51
- Issue
- 5
- Pages
- 282-289