The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste

Food Quality and Preference

Volumn 22, Issue 7, 2011, Pages 699-703

  Carter, Brett E ^a   Monsivais, Pablo ^a   Drewnowski, Adam ^a  

^a UNIVERSITY OF WASHINGTON   (United States)

Author keywords

Calcium di glutamate; Hedonics; Sensory; Sodium chloride

Indexed keywords

EID: 79959845434     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.05.003     Document Type: Article

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