Comparison of Taste in Japanese Stock : Biochemical Components and Sensory Analysis of Handmade Stock and Instant Packet Bonito-Kelp Stock
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- Material Type
- 記事
- Author/Editor
- OKAMOTO YokoTAYAMA KenjiSUZUKI MakiMORIHISA HitomiFURUTA AyumiWANG RunTANIMOTO Shota
- Alternative Title
- 日本のだしの"味"の比較 : 手作りだしと即席パックだしの生化学成分と官能についての分析 ニホン ノ ダシ ノ"アジ"ノ ヒカク : テズクリダシ ト ソクセキ パック ダシ ノ セイカガク セイブン ト カンノウ ニ ツイテ ノ ブンセキ
- 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
- 55(3):2022.6
- Volume
- 55
- Issue
- 3
- Pages
- 155-163