淡口醤油中の塩味とだし風味の閾値およびかつおだしとの併用による塩味の増強
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- Material Type
- 記事
- Author/Editor
- 小早川 知子松尾 和吉橋本 忠明 他
- Alternative Title
- Low thresholds for salt and dashi taste in Usukuchi shoyu and combined effect of Usukuchi shoyu and dashi on the enhancement of saltiness (salt reduction)
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 57(8) (通号 620) 2010.8
- Volume
- 57
- Issue
- 8
- Sequential issue number
- 620