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Identification of Taste-Active Components in the Chicken Meat Extract by Omission Test-Involvement of Glutamic Acid, IMP and Potassium lon
オミッションテストによる鶏肉抽出液の呈味有効成分の特定
1995
Nihon Chikusan Gakkaiho
オミッションテストによる鶏肉抽出液の呈味有効成分の特定
Preserved Fulltext
In order to investigate the taste of chicken meat, taste-active components in the meat extract from 8-week-old female Cobb strain broilers were identified by sensory evaluation.
doi:10.2508/chikusan.66.43
fatcat:emvwhwy52vgghpwmwa26vgfrky