Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Jung, D W ^a   Hong, J H ^a   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Beef soup; Consumer acceptability; Descriptive analysis; Flavor enhancer; Glutathione (GSH)

Indexed keywords

FOOD ADDITIVE; GLUTAMATE SODIUM; GLUTATHIONE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; CONSUMER; COOKING; FREEZING; HUMAN; MEAT; ODOR; TASTE;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKERY; FOOD ADDITIVES; FREEZING; GLUTATHIONE; HUMANS; MEAT; ODORS; SODIUM CHLORIDE; SODIUM GLUTAMATE; TASTE;

ALLIUM CEPA; ALLIUM SATIVUM; SOLANUM TUBEROSUM;

EID: 74249102914     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01411.x     Document Type: Article

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