Salt-reducing Effect of Low-salt Soy Sauce Containing Potassium Chloride and Acidic Amino Acids

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Annual Meeting of the Japan Society of Cookery Science, 2010

Session ID : 1D-a6

DOI https://doi.org/10.11402/ajscs.22.0.24.0

Conference information

Host: The Japan Society of Cookery Science

Oral Presentation

Salt-reducing Effect of Low-salt Soy Sauce Containing Potassium Chloride and Acidic Amino Acids

*Saki Kojima, Hisae Ogawa, Yuki Kaneko, Shin Koike, Jun Kohori

Author information

Keywords: soy sause, low salt, human sensory evaluation

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

Content from these authors

© 2010 The Japan Society of Cookery Science

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