Comparative study on flavor preference between Japanese and Chinese for dried bonito stock and chicken bouillon

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Kohno, Kazuyo ^a   Hayakawa, Fumiyo ^b   Xichang, Wang ^b   Shunsheng, Chen ^b   Yokoyama, Masahito ^b   Kasai, Midori ^a   Takeutchi, Fujio ^c   Hatae, Keiko ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b Shanghai Fishery University   (China)

^c KYOTO SANGYO UNIVERSITY   (Japan)

Author keywords

Chicken bouillon; Cross cultural study; Dried bonito stock; Paired comparison

Indexed keywords

GALLUS GALLUS; KATSUWONUS PELAMIS;

EID: 17644382679     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07156.x     Document Type: Article

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