Evaluation of Taste Properties of Commercially Available Salts

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ISHIKAWA, Kyoko; SUGIMOTO, Maho; KUMAGAI, Masanori; MATSUNAGA, Ryuji;
(2006)
  • Publisher: The Society of Materilas Engineering for resources of Japan
  • Journal: International Journal of the Society of Materials Engineering for Resources, volume 13, issue 2, pages 29-34 (issn: 1347-9725)
  • Publisher copyright policies & self-archiving
  • Subject: Salts | Inorganic components | Sensory evaluation | Taste sensor

This study examined commercially available salts'taste properties. The salts were used in preparation of four dishes: asazuke of cucumber, asazuke of Chinese cabbage, clear soup, and green soybean rice. The respective tastes of the salts in those prepared foods differed... View more
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