The Quantity of Free Amino Acid and the Structure of the Component Composition of Soup Stock

Research Japanese OPEN
光崎, 龍子; 森, 真弓; 鈴木, 啓子; 遠藤, 千鶴;
(2001)
  • Publisher: Azabu University
  • Journal: 麻布大学雑誌 = Journal of Azabu University, volume 1/2, pages 41-47 (issn: 1346-5880)
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  • Subject: Natural and food additive | Stock pack | free amino acid | Food additive granule seasoning | principal component analysis | Dried skipjack
    mesheuropmc: food and beverages

The following conclusions were obtained from the examination of the free amino acid content and its composition in katsuobushi1 (arabushi^2, hongare^3/pole-and-line, hongare/trawl), shaved-katsuobushi in a package, and granule stock. 1. Arabushi, hongare/pole-and-line a... View more
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