Open AccessAmino Acid Properties and Sensory Characteristics of Chicken Stock by Different Salt Contents
Author(s) -
김동석,
SEOUNGTAEJONG,
김종석
Publication year - 2010
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2010.16.4.022022022
Subject(s) - sensory system , food science , salt (chemistry) , chemistry , amino acid , stock (firearms) , biochemistry , biology , neuroscience , materials science , metallurgy , organic chemistry