Umami: a basic taste. Physiology, biochemistry, nutrition, food science (proceedings of a symposium held Oct 7-10, 1985, in Hawaii)
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
New York (USA) Dekker
1987
|
| Subjects: | FLAVOUR ENHANCERS, GLUTAMIC ACID, FLAVOUR, PEPTIDES, SODIUM CHLORIDE, AMINO ACIDS, ORGANOLEPTIC PROPERTIES, feeding PREFERENCES, EXPERIMENTATION, ORGANOLEPTIC ANALYSIS, BIOCHEMISTRY, EXHAUSTEUR DE GOUT, ACIDE GLUTAMIQUE, REFORZADORES DE AROMA, ACIDO GLUTAMICO, FLAVEUR, PEPTIDE, CHLORURE DE SODIUM, ACIDE AMINE, PROPRIETE ORGANOLEPTIQUE, PREFERENCE ALIMENTAIRE, ANALYSE ORGANOLEPTIQUE, BIOCHIMIE, SABOR, PEPTIDOS, CLORURO SODICO, AMINOACIDOS, PROPIEDADES ORGANOLEPTICAS, PREFERENCIAS ALIMENTARIAS, EXPERIMENTACION, ANALISIS ORGANOLEPTICO, BIOQUIMICA, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!