Perception of pork patties with shiitake (Lentinus edode P.) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers

Journal of Sensory Studies

Volumn 20, Issue 2, 2005, Pages 156-166

  Chun, Soonsil ^a   Chambers IV, Edgar ^b   Chambers, Delores ^b  

^a Sunchon National University   (South Korea)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FUNCTIONAL PROPERTIES; JUICINESS; MUSHROOM POWDERS; PORK PATTIES;

AMINO ACIDS; FLAVORS; PHOSPHATES; SENSORY PERCEPTION; SODIUM COMPOUNDS; TEXTURES;

FOOD PRODUCTS;

BASIDIOMYCOTA; LENTINULA EDODES; LENTINUS;

EID: 20444410824     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2005.00016.x     Document Type: Article

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