組合せ材料(かつお節,煮干し,昆布)による和風煮だし汁の呈味成分と食味との関係
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- Material Type
- 記事
- Author/Editor
- 柴田 圭子渡邉 容子安原 安代
- Alternative Title
- Relationship between the taste components and the taste palatability of Japanese soup stock made from combination ingredients (dried bonito, small sardine, and kelp)
- 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
- 41(5) 2008.10
- Volume
- 41
- Issue
- 5
- Pages
- 304～312