Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG

✍ Scribed by D.W. Jung; J.H. Hong; K.O. Kim

• Book ID: 111406167
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 394 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01411.x