Extractive components of boiled-dried scallop adductor muscle and effect on the taste of soup after mixing with chicken leg meat

Journal of the Science of Food and Agriculture

Volumn 85, Issue 5, 2005, Pages 809-816

  Yoneda, Chie ^a   Okubo, Kumiko ^b   Kasai, Midori ^b   Hatae, Keiko ^b  

^a CHIBA UNIVERSITY   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

AMP deaminase; ATP and related compounds; Boiled dried scallop; Chicken; Free amino acid; Sensory evaluation

Indexed keywords

GALLUS GALLUS;

EID: 15544367734     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2040     Document Type: Article

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