Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes

Published 2020 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Sensory comparisons between handmade and instant bonito-kelp stocks in Japanese dishes
Authors
Keywords
Handmade bonito-kelp stock, Instant bonito-kelp stock, Japanese-style dishes, Sensory evaluation, Triangle difference and preference testing methods, Taste constituents
Journal
International Journal of Gastronomy and Food Science
Volume 21, Issue -, Pages 100233
Publisher
Elsevier BV
Online
2020-06-14
DOI
10.1016/j.ijgfs.2020.100233

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.