A comparison of basic taste modalities, using a descriptive analysis technique, for varying levels of sodium and KCL in two model soup systems

Journal of Sensory Studies

Volumn 25, Issue 4, 2010, Pages 521-535

  Hooge, S ^a,b   Chambers, D ^b  

^a GENERAL MILLS INC   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DESCRIPTIVE ANALYSIS; POTASSIUM CHLORIDE; SENSORY PROPERTIES; SIGNIFICANT IMPACTS;

POTASSIUM; SODIUM CHLORIDE;

SODIUM;

LYCOPERSICON ESCULENTUM;

EID: 78149262572     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00284.x     Document Type: Article

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