Using naturally brewed soy sauce to reduce salt in selected foods

Journal of Sensory Studies

Volumn 26, Issue 6, 2011, Pages 429-435

  Goh, Fiona Xin Wei ^a   Itohiya, Yoichi ^a   Shimojo, Ryo ^b   Sato, Tsuneo ^c   Hasegawa, Koji ^c   Leong, Lai Peng ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Kikkoman Europe RandD Laboratory BV   (Netherlands)

^c KIKKOMAN CORPORATION   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ADDED SALT; CONSUMER ACCEPTANCE; EXCHANGE RATES; FOOD INDUSTRIES; FOOD PREPARATION; FOOD SAMPLES; SALAD DRESSINGS; SENSORY ATTRIBUTES; SOY SAUCE;

LYCOPERSICON ESCULENTUM;

EID: 82755194996     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00357.x     Document Type: Article

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