Postępy Techniki Przetwórstwa Spożywczego > 2008 > nr 2 > 92-97
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journal ISSN : | 0867-793X |
journal e-ISSN : | 2719-3691 |
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[1] Altug T., Demirag K.: Influence of monosodium glofl tamate on flavour acceptability and on the reductionł sodium chloride in some ready-made soups, ChemiH Mikrobiologie-Technologie der Lebensmittel, 1993, 19 161-164.
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[2] Baryłko-Pikielna N„ Kostyra E.: Sensory interactiH o urnami substances with model ford matrices and itfl hedonic effect, Food Quality and Preferencje, 2007.18.1 751-758.
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[3] Bellise R: Glutamate and the UMAMI taste; sensoił metabolic, nutritional and behavioural considerationH Areview of the literaturę published In the last lOyeaiB Neuroscience and Biobehavioral Reviews, 1999,23,1 423-438.